If I had to choose an “ingredient of the summer” for 2014, it would definitely be radishes.
This is kind of a new-to-me vegetable. For some reason I always thought it would be like biting into a potato. Which maybe it is, because you definitely need to slice them super thin. I even bought a mandolin slicer so I could enjoy my delicate radish slices (and then immediately cut off the tip of my thumb; I still love it). I’m especially dying for some watermelon radishes but can’t seem to find them where I live. So sad.
The hummus stuffed pitas are a perfect summer lunch. They’re light and healthy while still being filling and satisfying.
If you’ve ever tried to wrap up a sandwich made on two slices of bread and then take it to the park, you know that things don’t always stay where they’re meant to. The pita pockets keep everything in place and give you plenty of room for your fresh veggies of choice.
Other options that would be nice here are crisp, sliced bell peppers, tomatoes, and onions. This is kind of a non-recipe. Grab a pita, shove some goodies in there, and go to town on that sucker.
I’m also enjoying radishes on all things Mexican. How do you use radishes?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Hummus Stuffed Pitas
- Whole wheat or whole grain pita pockets
- Hummus, (store bought or homemade)
- Crumbled feta cheese
- Spring mix, or your other favorite leafy green
- Julienned carrots
- Radishes, sliced thin
- Open up your pita and spread a thin layer of hummus. Evenly sprinkle in feta cheese and stuff with spring mix, carrots, and radishes. Enjoy!
I received watermelon radishes in my CSA box this past year (CSA season runs Nov-May in Miami) which is something I never got in my Milwaukee CSA box, nor had I ever seen in Wisconsin, which is too bad because they’re really good and such a pretty vegetable.
Lindsay Moe says
I know! You are so lucky!