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    Home » recipes » Sandwiches » Spinach Hummus Pitas, Sweet Potato. Easy Dinner!

    by Kathy Patalsky · updated: Mar 23, 2020 · published: May 21, 2012 · About 4 minutes to read this article. Leave a Comment

    Spinach Hummus Pitas, Sweet Potato. Easy Dinner!

    Here is an easy dinner idea for your busy week ahead. My Spinach Hummus Pitas paired with a large baked and maple-mashed sweet potato. Served with a side of smoky baked tofu squares and pepper truffle shiitake mushrooms. Picnic-inspired. This recipe would make a wonderful eat-outside feast for spring/summer. Get my recipes (and a vegan dessert idea too!)..

    Steamy, oven-baked sweet potato. Aka, My favorite thing ever.

    Spring-y and Picnic-inspired… We had this casual, picnic-y vegan spread for dinner last night – it was so delicious AND easy (yet still quite a full feast) I had to share. You will notice the absense of tofu and shiitake photos – that is because the sun was fading (bye bye natural photo lighting) but mostly because everything smelled so yummy I just wanted to dive in.

    Go-to feast. To add to the “easy” part – I already had some leftover roasted garlic hummus in the fridge so I basically tweaked it by adding in plentiful handfuls of spinach, some lemon juice and water (all done in my Vitamix.) Then I folded in some avocado into the finished hummus to get a sort of chunky-style mixture – I made my hummus a bit thin so it easily drizzled into the pitas and soaked into the toasty pita crevices. I hate pitas/hummus that are too dry – so this helped prevent that. Some fresh sauerkraut added a zesty, crunchy accent to the pitas. (And fyi, if you don’t have any pre-made leftover hummus (you probably don’t) I’ve included the complete hummus recipe below.)

    More Veggies.
    If you want to stuff more veggies in your pitas than I did in the photos – go for it. That’s why pitas are so rad – you can cram lots of healthy veggies, fruit, nuts, seeds, beans and more in them.

    I served the pitas alongside a few of my favorite sides. A sticky-sweet baked sweet potato mashed with a drizzle of grade B maple syrup and a pinch of salt. Then some fresh shiitake mushrooms – sauteed with various spices, a splash of wine and a hint of truffle oil. And lastly, I served some baked tofu squares which I literally just very simply sliced, tossed in some dry spices, salt/pepper, tiny drizzle of oil and baked.

    This was easy and amazing. I will be making this meal again! Hope you can try it too.

    Spinach Pitas, Shiitakes, Tofu, Sweet Potato – serves 2-4

    Super Spinach Chunky Avocado Hummus
    This spinach hummus is a bit on the thin side – but that was what I was going for since the creamy chunks of avocado get folded into the mixture. This hummus fills the toasted dry pitas perfectly – with plenty of lemon-y flavor.

    1 can chickpeas, drained
    3 Tbsp lemon juice
    1 Tbsp apple cider vinegar
    2-4 cloves garlic – EVOO roasted in oven
    *if you don’t use roasted garlic, sub with garlic powder
    2 Tbsp tahini
    1 tsp salt
    1 Tbsp extra virgin olive oil
    2-3 handfuls baby spinach
    2-5 Tbsp water – thin out to desired consistency
    optional: pepper, nutritional yeast, cayenne to taste

    fold in: 1/2 avocado, chopped into large cubes
    serve in: 3 pitas, sliced in half and toasted

    Directions: process in Vitamix or food processor until smooth and creamy. I needed my plunger for Vitamix blending – to get all the spinach pressed down.

    Pour into bowl. Fold in the avocado chunks.

    Toast pitas. Add hummus to inside of pitas – generously. Add a few pinches chopped spinach and chilled sauerkraut.

    Serve with these sides:

    * 1 large sweet potato, oven baked (400 degrees for 30 minutes) – mashed with maple syrup, s&p and optional smoky spices.

    * small side of shiitake mushrooms, thinly sliced and sauteed win 1 tsp truffle-infused oil (or any veg oil) + s&p to taste + a splash of wine added towards middle of cooking process.

    * baked firm tofu: toss thick tofu slices in dry spices: salt + nutritional yeast + spices of choice – bake at 400 degrees for about 15-20 minutes – until edges become crispy. (I made 3 modest sized tofu steaks for our meal)

    tofu – this was a chipotle spiced tofu, but you get the idea 🙂

    Want dessert with that? Try my Chocolate Oat Pantry Cookies – recipe on Babble.com’s Family Kitchen..

    « Jalapeño Cheddar Biscuits. Simple Vegan Recipe.
    Cashew Milk How-to »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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