When it’s WAY too hot in the kitchen, fill up and stay cool with these easy-to-make, no-cook, loaded hummus pitas. Though this summer recipe is Mediterranean-inspired, pita bread and hummus are a blank canvas. So if you have any leftover veggies in the fridge, add them to the mix to create a delicious lunch in a snap!
Do I have to use pita bread?
No, you don’t HAVE TO use pita. Naan is a great substitute. In fact, any sturdy sliced bread you have on hand will work great. This is also a great recipe to use up the last of those tortillas you’ve had hanging out in the back of the fridge for the last three weeks. (Is that just me?) The key is to use bread you don’t have to toast. Though if you WANT TO toast your bread, go for it. You can warm up a pita (or naan or tortillas) on the stove, in a dry pan over medium heat, or in a 350-degree preheated oven.
Do I have to use hummus?
For the ultimate convenience, reach for creamy store-bought hummus. Or if that’s not in your budget, you can always make your own. I’ve got some great hummus recipes that will only take you five minutes to whip up. If you’re not a hummus fan, try Greek yogurt or mashed avocado.
What else can I add to Loaded Hummus Pitas?
This recipe is endlessly customizable, which is music to my ears when it’s close to the end of the week and I’m trying to use up leftover odds and ends. Do you have some greens left over from yesterday’s salad? Use them! Do you still have some of the sliced radishes and raw diced onions from a take-out taco adventure? Go for it! Also try adding:
- Roasted summer vegetables
- Chopped cauliflower florets
- Chopped broccoli florets
- Sliced, pitted olives
- Sliced radish
- Sliced sweet peppers
- Pickled onions
- Artichoke hearts
- Shredded carrots
- Asparagus ends
- Chopped cold cuts
Loaded Hummus Pitas
Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.
Servings: 4 pitas
- 1/2 cucumber ($0.53)
- 1 cup grape tomatoes ($1.08)
- 1/4 red onion ($0.09)
- 8 kalamata olives ($0.75)
- 1 Tbsp chopped parsley ($0.10)
- 2 oz. feta, crumbled ($0.82)
- 4 pitas ($1.99)
- 1 cup hummus ($2.20)
- 2 tsp olive oil ($0.11)
- 1 pinch salt ($0.01)
- 1 pinch pepper ($0.01)
Dice the cucumber into small ¼-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.
To assemble the pitas, spread ¼ cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil.
See how we calculate recipe costs here.
Serving: 1 pita ・ Calories: 345 kcal ・ Carbohydrates: 46 g ・ Protein: 13 g ・ Fat: 13 g ・ Sodium: 814 mg ・ Fiber: 6 g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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How to Make Loaded Hummus Pitas – Step by Step Photos
For this recipe, you’ll need four pitas and a cup of hummus. You’ll also need to small dice half of a cucumber and a quarter of a red onion, slice a cup of grape tomatoes into halves, chop a tablespoon of fresh parsley, crumbled two ounces of feta cheese, and slice about eight kalamata olives.
Spread about a quarter cup of hummus on each pita.
Add the chopped cucumber, onion, and tomatoes to each pita, then add a pinch of salt and pepper.
Top each pita with a half-ounce of feta cheese, two kalamata olives, and a sprinkle of chopped parsley.
Finish with a drizzle of olive oil and enjoy!
Cold, crunchy, delicious, and filling! 🙌
Monti Carlo is a Puerto Rican food TV personality, food writer, and special events chef. Catch our Senior Food Editor doing her best not to talk with her mouth full on Netflix, Food Network, Cooking Channel, Tastemade, PBS, and (of course) all over Budget Bytes!