Culinary Medicine

Mediterranean Stuffed Pita


For the vinaigrette:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Lemon zest
  • ½ teaspoon Dijon mustard
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup olive oil

For the vegetable mixture:

  • 1 head cauliflower, cut into florets
  • 1 – 15.5 oz can low sodium chickpeas, drained and rinsed
  • ½ red onion, chopped
  • Olive oil, to coat

For the hummus:

  • 1 – 15.5 ounce can no salt chickpeas, strained (liquid reserved)
  • 1 clove garlic, peeled and smashed
  • 1/4 cup olive oil
  • Juice of half a lemon (reserve zest for vinaigrette)
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt

For the tzatziki:

  • 1 small cucumber, peeled, de-seeded, and grated or chopped
  • 5 ounces low fat Greek yogurt
  • Juice of half a lemon  (reserve zest for vinaigrette)
  • 1 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1 garlic clove, finely minced

For the pita:

  • 1 package whole wheat pita bread


For the vinaigrette: 

  1. Combine all ingredients in a small bowl or jar and whisk or shake to combine.
  2. Reserve 2 Tablespoons of vinaigrette to toss with roasted vegetables. Dress the Greek salad with the remaining.

For the vegetable mixture:

  1. Preheat oven to 425 and place sheet pan in the oven to heat.
  2. Place prepared vegetables in a bowl and pour coat lightly with olive oil.
  3. Carefully remove the hot sheet pan and evenly spread out vegetables. Roast for 15-20 minutes, stirring once, until caramelized and fork tender.
  4. Use reserved 1 to 2 Tablespoons of vinaigrette and toss vegetables to coat. Let cool and set aside.

For the hummus:

  1. Place all ingredients in a food processor (or in a container with high sides if using an immersion blender) and puree until smooth and creamy.
  2. Add 1 tablespoon of the reserved liquid at a time, as necessary, to achieve the desired consistency.
  3. Serve as a dip or spread or store in an airtight container in the refrigerator for up to 5 days.

For the tzatziki:

  1. Combine the all of the ingredients in a medium bowl. Allow the flavors to meld for about 10 to 15 minutes (or longer) before tasting and adjusting the seasoning, if needed.
  2. Serve as a dip or store in an airtight container in the refrigerator for up to 5 days.

To serve:

  1. To build the Mediterranean pitas, halve a pita and pop open to form a pocket. Spread 1 Tablespoon of tzatziki and 1 Tablespoon of hummus on each surface of the pita and then stuff with about 1/2 to 3/4 cup of the vegetable mixture.
  2. Serve at room temperature or store separately and build as desired.


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