Vegetable Pita Pockets

Brownberry Pocket Thins Pita, 8 serving (remove)
Cheddar Cheese fat free Kraft Shredded, 0.50 cup (remove)
Bush's Garbanzos (chickpeas), 1 cup (remove)
*LEE KUM KEE PURE SESEME OIL SERV 1 Tbsp, 1 serving (remove)
Lemon, fresh squeezed, juice of one whole lemon, 0.5 serving (remove)
Eggplant, fresh, 0.5 eggplant, unpeeled (approx 1-1/4 lb (remove)
Zucchini, 1 cup, sliced (remove)
*1 med yellow onion, 0.25 serving (remove)
1 Med. Green Bell Pepper, 1 serving (remove)
Cherry Tomatoes, Fresh, 1 Tomato, 10 serving (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
*Enoki mushroom, 2 oz (remove)

You can use whatever type of mushroom you want. You can also change the vegetables and use store bought hummus.
Another option for the hummus, instead of using sesame oil, use tahini. It is hard to find in some supermarkets, though, so don't be afraid to substitute the sesame oil instead.

Use a food processor to combine: chickpeas, lemon juice, 1 tbsp of olive oil, and sesame oil. Blend until smooth, then add salt and pepper to taste. Set your homemade hummus aside to use inside the pitas.

Slice all vegetables into bite size pieces. Put veggies in a roasting pan. Drizzle with olive oil, salt, and pepper. Bake at 400 degrees until vegetables are cooked, but not mushy.

Fill your pita pocket with about a tablespoon of hummus, a portion of the cheese, and the veggies.

Enjoy!

Serving Size: Makes 8 stuffed pitas

Number of Servings: 8

Recipe submitted by SparkPeople user TONNAS78.