Lemon, garlic and olive oil runs through my veins so it probably comes as no surprise when I tell you I could eat Middle Eastern/Lebanese/Syrian food every day of my life.
In fact, we eat a traditional Lebanese salad just about every evening with dinner.
Why buy salad dressing when you can use lemon juice, garlic and olive oil? Of course, that’s how my mom dresses salad and the lemon doesn’t fall far from the tree.
Speaking of lemon, garlic and olive oil – have you made my hummus yet? I’m confident Bobby Flay will receive a secret packet regarding our Hummus Throw Down any day now.
Today’s Middle Eastern Pita Sandwich is inspired by a local pita shop famous for their gyros and delicious toppings bar offering cucumber sauce, baba ghannoush, feta and more. Since they never give you enough hummus, I decided to create my own vegetarian version.
For extra flavor and nutrition, I added a little chopped fattoush-style tomato salad and a creamy cucumber yogurt mint sauce. Boom.
Your pita bread is waiting.
- Serves: 1
- Serving size: 1 Sandwich
- Calories: 331
- Fat: 9 g
- Saturated fat: 1.8 g
- Unsaturated fat: 7.2 g
- Trans fat: 0
- Carbohydrates: 51.1 g
- Sugar: 10.3 g
- Sodium: 489 mg
- Fiber: 4.6 g
- Protein: 12.6 g
- Cholesterol: 3 mg
- Lay pita flat and spread hummus along the middle leaving space at the edges.
- In a small bowl, combine diced tomato with half of the cucumber (1/4 cup), za’tar, olive oil, half of the lemon juice (1 tablespooon) and salt/pepper to taste; spread on top of hummus in the pita.
- To create cucumber yogurt sauce, combine remaining ¼ cup cucumber, yogurt, dried mint, garlic and remaining 1 tablespoon of lemon juice in a small bowl. Season with salt/pepper to taste then drizzle on top of the tomato salad.
- Roll pita into a wrap and slice in half to serve.