Best of Pure Green | Veggie Stacked Pita
TEXT by Celine MacKay | PHOTOGRAPHS by he days have been very, very hot so far this summer, and this recipe is a summer staple for Jonathan and I. Super easy to make, light and deliciously refreshing, this will quickly become your go-to for easy, crowd-pleasing summer lunches.
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The days have been very, very hot so far this summer, and this recipe is a summer staple for Jonathan and I. Super easy to make, light and deliciously refreshing, this will quickly become your go-to for easy, crowd-pleasing summer lunches.
INGREDIENTS
- Spanish Bean Dip
- Greek Style Pita
- Havarti
- Cucumber
- Shredded Carrot
- Tomato
- Red Onion
- Green Pepper
- Optional:
- Shredded Beets
- Avocado
- Dill Pickle
- Radish
Spanish Bean Dip
- 1 can of White Kidney Beans
- 1 Lime, Juiced
- 4 Tbsp. of Olive Oil
- 6 Shakes of Tobasco Sauce
- ½ tsp. of salt
- 1 tsp. of Cumin
- 1 Tbsp. of Chili Powder
- 1 oz. of Water
- Generous Handful of Fresh Cilantro (if desired)
METHOD
Beans: In a food processor add all ingredients except beans and blend thoroughly. Add beans to mix and blend to a paste.
Sandwich: Spread bean dip liberally over a warm Greek pita. Stack in your desired veggies and dig in.
RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography
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