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Hummus Veggie Pockets
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Hummus Veggie Pockets

10 Min(s)
10 Min(s) Prep
Healthy Living
You'll never buy hummus again after learning how easy it is to make. This recipe fills whole wheat pitas with homemade hummus and fresh veggies.
What You Need
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4 servings
Original recipe yields 4 servings
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/3 cup KRAFT Tuscan House Italian Dressing
1/4 tsp. ground black pepper
4 whole wheat pita bread s, cut in half
1/2 cup shredded carrot
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Let's Make It
1
Process beans in food processor until almost smooth, scraping down side of container as needed.
2
Add dressing and pepper; process until smooth.
3
Fill each pita half with about 3 Tbsp. bean mixture; sprinkle with carrot.
Kitchen Tips
Tip 1
Special Extra
Add green or red pepper strips, sliced cucumber or zucchini, chopped tomato or shredded lettuce.
Tip 2
Great Leftovers
Refrigerate leftover bean mixture in a covered container. Serve as a dip for cut-up vegetables or bread sticks.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 620mg
27%
Total Carbohydrates 58g
21%
Dietary Fibers 11g
39%
Sugars 6g
12%
Protein 13g
26%
Vitamin A
50%
Vitamin C
4%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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