I haven’t made pita pockets in years. I used to make them all the time using home made pitas and hummus when I was living in Germany, but ever since I’ve moved to Chicago I end up buying them because there are such good ready made options available here. If you don’t want to go through the process of making your own hummus, use Cedar’s hummus. It’s so good, and I sometimes add a little lemon juice to make it taste more like my recipe. As for pita bread, Al Watan pita bread is available at most Mediterranean grocery stores, and if you’re lucky enough to get a fresh batch, they’re heavenly!
These Pita pockets are so light and refreshing, they can be great for a light lunch, and if you can find mini pita’s a great dish to serve at party’s! (I now feel the need to have a party so I can make mini pita pockets!
Here’s what you’ll need for 10 Pita Pockets
5 fresh pitas, cut in half
1 recipe of chicken tikka
2 tomatoes, seeded and diced
2 baby cucumbers, diced
1/4 cup pickles
1/2 tsp sumac + extra for sprinkling
salt and pepper to taste
2 tsp tahini + extra for drizzling
1 cup hummus
Start off by preparing the chicken tikka. You can get the other ingredients ready while it cooks.
In a bowl mix together the cucumbers, tomatoes and pickles with some salt, pepper, sumac and the tahini. If you don’t have tahini you can use mayo or just leave it out.
When you’re cutting the pita bread in half, make sure you don’t press down on it because it’ll get stuck and won’t open without ripping. I don’t like toasting the pita bread because it gets a little harder to work with. You can toast it on a pan after you’ve assembled it if you’d like.
To assemble, spread some hummus (about 1 tblspn per pocket) then add in some chicken and top with the veggies. Drizzle with some more tahini and sprinkle over some sumac. Serve warm, and enjoy!
These are a great snack, and can be made into a meal with a few sides like fries and a salad. You can also get creative with the fillings and use beef, kabobs, gyros, fish etc.