Pita wedges with edamame hummus and grilled veggies
A new twist on an old favorite – grilled veggie-topped pita wedges are a unique party food or dinner appetizer.
How can I use you, oh hummus, let me count the ways! With so many varieties of hummus on the market, it’s a fun challenge to come up with new uses for this versatile spread. This recipe combines soft pitas and savory grilled vegetables to create a perfect appetizer or finger food for your next party.
And no worries on the unique combination of edamame hummus and grilled veggies – this recipe was tested on the pickiest eater I could find (he happens to reside right here in my home) and it received the highest award given to new recipes – the clean plate designation.
- 2 oversize or 4 small whole wheat pitas
- 1 cup edamame hummus
- 2 cups grilled vegetables (ingredients below)
- 1 Japanese (small purple) eggplant, sliced thin
- 1 green zucchini, sliced
- 1 yellow zucchini, sliced
- 1/2 red onion, thickly sliced
- 1 red bell pepper, thickly sliced
- Olive oil
- Sea salt and black pepper, to taste
Brush vegetables with a thin coating of olive oil and sprinkle with salt and pepper.
Heat grill to medium high (or simply plug in a counter-top Foreman grill).
Place veggies in a single layer on pre-heated grill and allow to cook (without moving them around – this retains the nice grill marks) for 7-8 minutes. Remove from heat and repeat with second batch, if needed.
Preheat oven to 325° F.
Spread a generous layer of hummus over each pita.
Top with grilled vegetable slices.
Heat in oven 5-7 minutes to soften and re-warm vegetables.
Use a pizza cutter to cut into small wedges. Serve immediately.