Navy Bean Hummus and Mixed Vegetable Pita Pockets | Forks Over Knives



Navy Bean Hummus and Mixed Vegetable Pita Pockets – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

FOR THE NAVY BEAN HUMMUS
1 cup dried navy beans, sorted, washed, and soaked overnight
3 tablespoons fresh lime juice (from 2 limes)
1 clove garlic
½ teaspoon freshly ground black pepper
Sea salt
¼ cup finely chopped fresh cilantro

FOR THE MIXED VEGETABLES
1 medium beet, peeled and finely grated
1 medium tomato, cored and finely chopped
4 green onions, white and light green parts finely chopped
¼ cup grated carrot
½ cup finely chopped fresh cilantro
½ jalapeño, seeded and finely chopped
1 tablespoon fresh lime juice
2 tablespoons sesame seeds
Sea salt

FOR SERVING
4 whole-grain pita breads
2 cups salad greens

DIRECTIONS:

To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.

-Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.

-To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.

-To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.

-Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.

Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.

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About Forks Over Knives’ Recipe:
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