Pita pocket with white bean and red bell pepper hummus
The Culinary Institute of America · 6 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cook the red peppers over medium heat with no oil until slightly gray and soft, about 10 to 12 minutes.
- ¼ cup fresh lemon juice
- fresh garlic
Puree the crushed garlic with the lemon juice first so the garlic is completely pureed.
- white beans
- tahini
- 1 tsp cumin
- ¼ tsp cayenne pepper
Add the white beans, tahini, cumin and cayenne.
Beans, tahini and spices
- 1 cup red peppers
Core the peppers, slit them, remove the seeds, flip and peel off the char; do not rinse under cold water, which loses flavor. A little char left is fine.
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- lemon
- pitas
Add the roasted red pepper, olive oil, salt and pepper and puree; taste and adjust with salt, lemon and cayenne. Can be made ahead and refrigerated.
Warm the pitas straight over the heat until soft, or in a 400 degree oven, using tongs.
Warming pitas and building the pocket
- tomato
- mixed greens
- cottage cheese
- sliced cucumber
Spread hummus on both sides of the pita; add a few tomato slices, mixed greens, cheese, sliced cucumber and more hummus.