Enjoy delicious hummus recipes and learn how to make Lamb Pitas with Minted Pea Hummus.
Nothing says spring like these pita pockets loaded with delicate lamb and colorful Minted Pea Hummus. Green peas contribute bold color and are especially high in vitamin K, which helps protect against osteoporosis. Add fresh fruit as a side dish, and you've got a wonderfully healthy meal. Use leftover hummus as a refreshing and vibrant veggie dip. It also goes well with Greek-Style Pita Chips.
Prep Time: 17 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 2 stuffed pitas)
1 pound lean ground lamb
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
8 (1-ounce) miniature whole wheat pitas (such as Toufayan Mini Pitettes)
1/2 cup Minted Pea Hummus
Red onion slices (optional)
Alfalfa sprouts (optional)
Cucumber slices (optional)
- Prepare grill.
- Combine first 4 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Cut each patty in half. Split each pita in half horizontally, cutting to, but not through, opposite side. Spread 1 tablespoon Minted Pea Hummus on bottom half of each pita, and top with half of 1 patty. Add onion, sprouts, and cucumber, if desired.
Calories: 391 (38% from fat)
Fat: 17g (sat 6.9g,mono 6.7g,poly 1.1g)
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