📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup—this is totally optional, but it makes things easier later.
2. Prepare the veggies: Chop your vegetables into bite-sized pieces. Aim for roughly uniform sizes so everything roasts evenly. I like to use a mix of colors—it makes the dish look more appealing!
3. Roast the veggies: Toss the chopped veggies with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned. Keep an eye on them so they don't burn!
4. Warm the pita pockets: While the veggies are roasting, you can warm the pita bread in a few ways. You can quickly heat them in a dry skillet for a minute or two per side; you can warm them in the oven for the last 5 minutes of veggie roasting time; or you can just leave them as they are if you like them cold.
5. Prepare the hummus (or use store-bought): If you're making your own hummus, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth and creamy. Season with salt and pepper to taste. If using store-bought, I recommend trying a high-quality brand. The better the hummus, the better the pockets!
6. Assemble the pockets: Spread a generous layer of hummus inside each pita pocket. Top with your roasted veggies.
7. Bake (optional): For extra warmth and a slightly crispier pita, you can bake the assembled pockets in the preheated oven for about 5-7 minutes, or until heated through. This step is entirely optional and depends on your preference. But I think it really elevates the flavor!
8. Serve and enjoy! Serve your Mediterranean Hummus & Veggie Pockets immediately. They're best enjoyed fresh and warm—but they're also great for a quick and delicious lunch the next day, too!