Can I make the curried sweet pea hummus ahead of time?

Yes, the curried sweet pea hummus can be prepared in advance and stored in an airtight container in the refrigerator for up to 3-4 days. This allows for quick assembly of the pitas.

How spicy are these pitas, and can I adjust the heat?

The recipe includes an optional 1/8 teaspoon of cayenne for a mild kick. You can omit it entirely for a milder flavor or increase it slightly for more heat, to taste.

What can I use if I don't have microgreens or radishes?

While microgreens and radishes add unique texture and flavor, you could substitute with other crisp greens like spinach or arugula, and thinly sliced cucumbers or carrots for crunch.

Should these Spicy Spring Garden Pitas be served warm or cold?

These pitas are best served with warm pita bread, which makes them easier to open and stuff. The fillings, including the hummus, microgreens, and radishes, are served at room temperature or chilled.

How should I store leftover assembled Spicy Spring Garden Pitas?

For best results, it's recommended to store the hummus and fresh fillings separately. Assembled pitas with fresh greens can become soggy, so assemble just before serving.

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Spicy Spring Garden Pitas
[Vegan]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

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Two vibrant Spicy Spring Garden Pitas, cut in half and stuffed with bright green curried sweet pea hummus, fresh microgreens, and thinly sliced pink radishes, drizzled with tahini on a rustic plate.

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Spicy Spring Garden Pitas [Vegan]

Need a healthy lunch option that doesn't skimp on the flavor? These spicy pita pockets will give you the boost you need to power you through the afternoon. It's packed with chickpeas, greens, and spicy radishes for a light lunch that's perfect for spring!

Ingredients You Need for Spicy Spring Garden Pitas [Vegan]

For the Hummus:

2 cups peas (fresh or frozen)
1 15-ounce can garbanzo beans
1 cup cilantro leaves
3 medium garlic cloves
1/8 cup tahini
1/8 cup olive oil
2 tablespoons, plus 1 teaspoon lemon juice
2 tablespoons agave nectar
1 1/2 teaspoons cumin
3/4 teaspoon Himalayan pink salt
1/8 teaspoon cayenne (optional)
1/8 teaspoon black pepper

For the Pitas:

Curried sweet pea hummus
4 pitas
2 cups microgreens or pea shoots
8 assorted radishes
2 tablespoons tahini

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How to Prepare Spicy Spring Garden Pitas [Vegan]

To Make the Hummus:

Combine all hummus ingredients in a food processor and blend until smooth.

To Make the Pitas:

Wash and dry the microgreens and slice the radishes into thin slices.
Cut the pitas in half and gently pull them apart to create a pocket. Spread the hummus along the inside of the pitas.
Stuff each pita full of delicious microgreens and radish slices. Drizzle with tahini and season with salt and pepper, to taste.