Looking for an easy lunch or dinner? You'll love these Mediterranean Hummus Pitas! Similar to an open faced sandwich (or pizza), this simple recipe takes minutes to make, and it's super scrumptious. Best of all, you can easily customize these pitas will your fave toppings!
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Ginnie's Take
My husband travels for work, and I'm super lazy about cooking when he's on the road. I'll often find myself checking the time, and realizing it's time 9:00 PM. Oops, time for a quick dinner! That's when I turn to one of my favorite recipes, these mouthwatering Hummus Pitas. This recipe elevates humble hummus on pita bread to an amazing, flavor-packed, veggie-loaded lunch or dinner. You are going to love all the fresh flavors! I encourage you to treat this yummy dish more like a template, rather than a set in stone recipe. Have fun changing the toppings depending on what's in your fridge or in season!
Why You'll Love This Recipe
- Delicious - These Mediterranean Pitas are loaded with creamy hummus, yummy veggies, tangy feta cheese, and rich olives! They have the tastiest fresh flavor.
- Easy - This recipe is so simple to make. Just chop a few veggies, heat the pitas, and layer everything together. Perfect for a quick lunch or dinner!
- Flexible - You can easily customize these vegetarian pitas by using different hummus flavors, veggies, cheese, and other toppings. They're super easy to make vegan and dairy free, too. You'll find plenty of tips and variations below to inspire you!
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Ingredients
This recipe uses basic, easy to find ingredients! Here's what you'll need:
- Hummus - You can make your own hummus, or you can use store bought (this is my fave hummus brand). Both traditional plain and flavored varieties will work!
- Pitas - There are two types of pita bread: with a pocket, and without a pocket. While you can use either kind, pocketless pita works best. It's typically sturdier and fluffier, which helps it hold up to all the toppings better.
- Veggie Topping - This recipe uses a combination of grape tomatoes (I used a colorful mix!), cucumber, and red onions, along with fresh mint and dill. You can use other veggies and herbs though, depending on what's on hand. You'll toss the vegetables together with a little olive oil, lemon juice, garlic, and crushed red pepper flakes for a sunny flavor. Tip: I used my own Quick Pickled Onions, but raw onions work, too!
- Olives - Kalamata olives adds a wondeful zesty taste. Castelvetrano olives would also be delish!
- Cheese - Tangy feta cheese pairs perfectly with the other Mediterranean-inspired ingredients!
This recipe is naturally vegetarian and nut free. You can easily make it vegan, dairy free, and gluten free, too. Check out the Variations section below for tips!
You'll Also Need
You will need a sharp knife to prep the veggies, as well as a medium bowl to mix the vegetable topping together. I used my oven to broil the pitas, but you can use a toaster if you'd like.
How to Make Hummus Pitas
Veggies and Hummus on Pita Bread couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Make veggie topping. Start by stirring together the tomatoes, cucumbers, herbs, olive oil, lemon juice, garlic, crushed red pepper flakes, and salt.
- Toast pita bread. Next, place the pita bread right on your oven's rack, then broil it for about one to two minutes per side (just until the bread is lightly browned and crisp).
- Top pitas with hummus. Spread the hummus over the warmed pitas.
- Add toppings. Cover the hummus with the tomato mixture, followed by the pickled onions, olives, and feta.
And that's all there is to it. Your delicious Hummus Pitas are ready to eat!
Variations
This Veggie Pitas recipe is perfect for cleaning out your pantry and using up various odds and ends! Here are some ideas to try:
- Hummus - Experiment with different hummus flavors. My Roasted Garlic, Sun Dried Tomato, Black Olive, and Roasted Red Pepper recipes would all work great. You could even use Black Bean (or Spicy Chipotle) for Mexican-ish twist or this savory Pumpkin Hummus in fall!
- Other Spreads - Short on hummus? Replace it with another creamy spread, such as tzatziki, Ricotta Pesto, mashed avocado, Whipped Goat Cheese, or leftover dip.
- Veggies - Add your favorite veggies, like cauliflower, zucchini, winter squash, artichokes, green onions, bell peppers, corn, brussels sprouts, eggplant, asparagus, and more. This recipe is also a great way to use leftover roasted or sautéed veggies. Tip: If you're using raw vegetables that need to be cooked, toss them with a little olive oil, and season with salt. Then broil them until tender.
- Herbs - Swap out the dill and mint, and use your favorite fresh or dried herbs instead. Basil, chives, oregano, cilantro, parsley, tarragon, rosemary, thyme, and sage would all work great.
- Sauces - For extra flavor drizzle the pitas with a savory sauce, such as Pesto Salad Dressing, salsa, Tahini Dressing, or homemade Romesco Sauce. If you like spicy food, add hot sauce (I love this Secret Aardvark), chili crisp, or Calabrian chili peppers.
- Cheese - Substitute goat cheese, queso fresco, cotijo, ricota salata, fresh mozzarella, parmesan, sharp cheddar, gouda, or halloumi for the feta.
- Nuts - Sprinkle with chopped pistachios or almonds for some crunch.
- Vegan + Dairy Free - Skip the feta (or use plant based feta).
- Gluten Free - Swap in GF pita bread, and if you have an allergy, read all other labels carefully. Tip: If you can't find pita bread, you can use any other type of GF flatbread (such as naan).
Serving Suggestions
These Mediterranean Pitas make a wonderful lunch or dinner! Serve them on their own, or pair them with this quick Green Salad or this tasty Kale and Apple Salad. They'd also be delish served with this Creamy Tomato Soup or this simple Kale and Chickpea Soup. For a Mediterranean feast, serve the pitas with traditional favorites, like baba ghanoush, stuffed grape leaves, or tabbouleh.
Storage
This recipe tastes best when it's eaten shortly after being prepared (so the pitas don't get soggy). I don't recommend assembling it in advance, but you could prep the the toppings an hour or two before serving.
Related Recipes
Looking for similar recipes? Try my Hummus Pizza next! You'll love these other quick dinner and lunch ideas, too:
- These tasty Hummus Sandwiches, which are loaded with fresh veggies and pesto, are impossible to resist.
- Each bite of this colorful Mediterranean Veggie and Quinoa Bowl is full of mouthwatering flavors.
- Pair this layered Greek Hummus Dip with my Baked Pita Chips, and you have a delicious (and fun) lunch or dinner!
- These Tomato Tartines with Pesto are simple to make, yet so scrumptious.
- If you like sweet-savory flavors, don't miss these amazing Halloumi Cheese Wraps!
- This French Baguette Sandwich is ready in mere minutes and so tasty.
Mediterranean Hummus Pitas
Ingredients
- 1 cup grape tomatoes, halved (about 5.5 ounces / 158 grams)
- ¼ English cucumber, quartered and thinly sliced
- 2 tablespoons chopped fresh herbs (such as mint and dill)
- 1 tablespoon extra virgin olive oil
- ½ tablespoon fresh lemon juice
- 1 cloved garlic, minced
- ¼ teaspoon crushed red pepper flakes (or to taste)
- ½ teaspoon kosher salt
- 2 pita breads (preferably pocketless)
- ⅔ cup Hummus
- 2 tablespoons pickled onions (see note)
- 8 kalamata olives, sliced
- 2 ounces (57 grams) feta cheese, crumbled (about ½ cup)
Instructions
- Preheat your oven's broiler.
- Stir together tomatoes, cucumber, herbs, olive oil, lemon juice, garlic, pepper flakes, and salt in a medium bowl. Set aside.
- Place pita bread directly on oven rack below broiler. Cook for 1 to 2 minutes per side, or until pitas are lightly browned and crisp. (Watch closely to avoid burning.)
- Spread each pita with hummus. Then top with tomato mixture, followed by pickled onions, olives, and feta.
- Cut into quarters and serve. Enjoy!
Notes
Nutrition
