Hummus and Veggie Pita

Name: Hummus and Veggie Pita
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 1 serving (2 pita halves)
Ingredients: 1 small tomato, chopped (about ¾ cup or 135 g); 1 small carrot, grated (about ¼ cup or 30 g); 2 tablespoons chopped pickled banana peppers, drained, mild or spicy; 1 ounce (28 g) crumbled feta cheese; 1 generous handful fresh cilantro leaves; Kosher salt and freshly ground black pepper, to taste; 1 whole-wheat pita; ¼ cup (60 g) plain hummus; Olive oil, for drizzling

Published November 11, 2026

Cooking Club Team · 10 min

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Whole-wheat pita pockets with hummus, tomatoes, grated carrot, banana peppers, feta, and cilantro

Creamy hummus holds together a colorful mix of juicy tomato, grated carrot, tangy banana peppers, and crumbled feta. Fresh cilantro gives this whole-wheat pita a bright finish, making it a quick lunch with plenty of crunch.

THE RECIPE

Hummus and Veggie Pita

Prep8 min

Cook2 min

Total10 min

Serves1

Ingredients

1 small tomato, chopped (about ¾ cup or 135 g)
1 small carrot, grated (about ¼ cup or 30 g)
2 tablespoons chopped pickled banana peppers, drained, mild or spicy
1 ounce (28 g) crumbled feta cheese
1 generous handful fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
1 whole-wheat pita
¼ cup (60 g) plain hummus
Olive oil, for drizzling

Instructions

Combine the chopped tomato, grated carrot, drained banana peppers, feta, and cilantro in a bowl. Season lightly with black pepper and salt to taste; the feta and pickled peppers already add saltiness.
Warm or lightly toast the pita until pliable with lightly crisp edges. Cut it in half and gently open the pockets.
Spread the hummus inside both pita halves, dividing it evenly.
Spoon the vegetable mixture into the pockets. Add a small drizzle of olive oil and serve immediately.

Tips and Variations

Drain the peppers and any excess tomato juice so the pita does not become soggy.
Toast the pita lightly; over-toasting can make the pockets crack.
Try roasted red pepper or garlic hummus for a different flavor.
Add sliced hard-boiled egg for a heartier filling.
For a vegan version, omit the feta or use a plant-based alternative and check the pita ingredients.

Make Ahead

Prepare the vegetable filling up to 6 hours ahead and keep it covered in the refrigerator. Keep the pita and hummus separate, and fill the pockets just before eating.

Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.

Lunch