Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 2 bell peppers (red, yellow, or orange), sliced
- 1 large red onion, sliced
- 3 tbsp olive oil, divided
- 1 1/4 tsp salt, divided, plus more to taste
- 1/2 tsp black pepper
- 1 tsp ground cumin, divided
- 1 tsp smoked paprika
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (about 1–2 lemons), plus zest of 1 lemon
- 1–2 cloves garlic
- 1/4 cup fresh parsley or cilantro, chopped
- 4 whole pita breads (or 8 halves)
- Optional toppings: extra herbs, lemon wedges, chili flakes or sumac
Do This
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
- 2. Toss eggplant, peppers, and onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, and smoked paprika. Spread in a single layer and roast 25–30 minutes, stirring once.
- 3. While vegetables roast, blend chickpeas, tahini, lemon juice, lemon zest, garlic, remaining 1 tbsp olive oil, 1/4 tsp salt, 1/2 tsp cumin, and herbs with 2–4 tbsp water until smooth and creamy.
- 4. Taste hummus and adjust seasoning with more lemon, salt, or herbs as desired.
- 5. Warm pitas in the oven for 2–3 minutes during the last few minutes of roasting.
- 6. Cut pitas in half to form pockets. Spread the inside generously with lemony herb hummus.
- 7. Stuff each pita half with roasted vegetables. Garnish with extra herbs, a drizzle of olive oil, and a squeeze of lemon. Serve warm.
Why You’ll Love This Recipe
- Full of flavor and texture: smoky roasted eggplant and peppers, sweet onions, and bright, lemony herb hummus.
- Weeknight-friendly but impressive enough for entertaining.
- Naturally vegetarian and easily made vegan, with hearty protein from chickpeas.
- Great for make-ahead lunches: roast once, enjoy stuffed pita pockets all week.
Grocery List
- Produce: 1 medium eggplant, 2 bell peppers, 1 large red onion, 1–2 lemons, 1 small bunch parsley or cilantro, 1–2 garlic cloves.
- Dairy: None required. Optional: feta cheese or plain Greek yogurt for serving.
- Pantry: Olive oil, salt, black pepper, ground cumin, smoked paprika, 1 can chickpeas (15 oz / 425 g), tahini, pita breads, optional chili flakes or sumac.
Full Ingredients
For the Roasted Vegetables
- 1 medium eggplant (about 1 lb / 450 g), cut into 1-inch cubes
- 2 bell peppers (red, yellow, or orange), cored and cut into 1/2-inch strips
- 1 large red onion, peeled and sliced into 1/2-inch wedges
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika, if preferred)
For the Lemony Herb Hummus
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 3 tbsp tahini (well-stirred)
- 3 tbsp freshly squeezed lemon juice (about 1–2 lemons)
- Zest of 1 lemon (about 1 tsp finely grated)
- 1–2 small garlic cloves, roughly chopped (start with 1 if sensitive to garlic)
- 1/4 cup loosely packed fresh parsley or cilantro leaves, roughly chopped (or a mix)
- 1 tbsp olive oil
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 tsp ground cumin
- 2–4 tbsp cold water, as needed for blending
For Assembly and Serving
- 4 whole pita breads (or 8 small pitas), preferably whole wheat or thick, pocket-style
- Olive oil, for drizzling (optional)
- Additional chopped fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
- Optional extras: crumbled feta, plain Greek yogurt, chili flakes or sumac for sprinkling
Step-by-Step Instructions
Step 1: Preheat the oven and prep the vegetables
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. If your baking sheet is on the smaller side, plan to use two sheets so the vegetables can roast in a single layer without overlapping.
Cut the eggplant into 1-inch cubes. Slice the bell peppers into 1/2-inch strips, and cut the red onion into 1/2-inch wedges. Try to keep everything roughly the same size so it roasts evenly.
Step 2: Season and roast the vegetables
Place the eggplant, peppers, and onion on the prepared baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1 tsp smoked paprika.
Use your hands or a spatula to toss everything until the vegetables are evenly coated with oil and spices. Spread them into a single layer, giving them space to brown.
Roast for 25–30 minutes, stirring once halfway through. The vegetables are done when the eggplant is tender and golden, the peppers are soft with lightly charred edges, and the onions are sweet and caramelized. If they are not browned enough after 25 minutes, roast for an additional 3–5 minutes, keeping a close eye on them.
Step 3: Make the lemony herb hummus
While the vegetables roast, prepare the hummus. In a food processor or high-speed blender, combine the chickpeas, tahini, lemon juice, lemon zest, garlic, parsley or cilantro, olive oil, salt, and ground cumin.
Pulse a few times to break everything down, then begin processing. With the machine running, add 2 tbsp cold water through the feed tube. Blend until smooth and creamy, scraping down the sides as needed. If the hummus looks too thick or grainy, add another 1–2 tbsp water, a little at a time, until it reaches a silky, spreadable consistency.
Taste and adjust: add more lemon juice for brightness, more salt for flavor, or extra herbs for a greener, fresher taste. Set aside.
Step 4: Warm the pita breads
During the last 3–5 minutes of roasting time, place the pita breads directly on the oven rack (or on a clean baking sheet) to warm through. You want them soft and pliable, not crispy, so do not leave them in for too long.
Once warmed, remove the pitas from the oven, stack them on a plate, and cover with a clean kitchen towel to keep them warm and soft until you are ready to assemble.
Step 5: Cut and fill the pita pockets
Cut each pita in half to create pockets (you will have 8 halves). Gently open each half to create a cavity for the filling. If your pita is very thin and does not form a pocket easily, you can treat it like a flatbread and fold it around the filling instead.
Spread a generous layer (about 2–3 tbsp) of the lemony herb hummus inside each pita half, covering both sides of the interior. This not only adds flavor but also helps hold the roasted vegetables in place.
Step 6: Stuff with roasted vegetables and garnish
Fill each hummus-lined pita pocket with a generous scoop of the roasted eggplant, peppers, and onions. Pack the vegetables in firmly so each bite has a mix of all the flavors.
Drizzle the tops lightly with olive oil if desired, and sprinkle with extra chopped herbs. For a bit of color and tang, add a pinch of sumac or chili flakes. Serve with lemon wedges on the side so everyone can add a final squeeze of fresh lemon juice to brighten the flavors.
Step 7: Serve and enjoy
Serve the roasted vegetable and hummus pita pockets warm or at room temperature. If you like, add optional toppings such as a spoonful of plain Greek yogurt, crumbled feta, or extra herbs. Pair with a simple green salad or a side of olives for a complete meal.
These are best enjoyed shortly after assembling, when the pitas are soft, the vegetables are still slightly warm, and the hummus is creamy and cool.
Pro Tips
- Salt the eggplant if you have time: For extra-tender eggplant, toss the cubes with 1/2 tsp salt and let sit in a colander for 20 minutes. Rinse and pat dry, then proceed. This step can help reduce any slight bitterness.
- Roast in a single layer: Crowded vegetables steam instead of brown. Use two baking sheets if needed so everything caramelizes nicely.
- Use cold water for ultra-creamy hummus: Adding a bit of cold water as you blend helps whip air into the hummus, giving it a lighter, fluffier texture.
- Adjust garlic to taste: Raw garlic can be strong. Start with one clove, taste, and only add more if you want a sharper garlic flavor.
- Serve bar-style: Lay out warm pitas, a bowl of hummus, and a platter of roasted vegetables so everyone can build their own pockets just the way they like them.
Variations
- Spicy harissa version: Stir 1–2 tsp harissa paste or your favorite chili sauce into the hummus, and add chili flakes to the roasted vegetables for a kick.
- Mediterranean add-ins: Add sliced cucumbers, shredded lettuce, cherry tomatoes, or olives inside the pita along with the roasted vegetables for extra crunch and freshness.
- Cheesy finish: Top the stuffed pitas with crumbled feta or a dollop of garlicky yogurt sauce for a richer, creamier finish.
Storage & Make-Ahead
Store the components separately for best texture. The roasted vegetables will keep in an airtight container in the refrigerator for up to 4 days. The hummus can be refrigerated in a covered container for up to 5 days; pour a thin layer of olive oil on top to help keep it fresh. Pita breads keep at room temperature in their package for 2–3 days, or can be frozen for up to 2 months (wrap well and thaw at room temperature before warming).
For make-ahead lunches, prep the vegetables and hummus in advance. Pack hummus, roasted vegetables, and pita separately, then warm the pita and assemble just before eating so it does not become soggy.
Nutrition (per serving)
Approximate values per serving (1 stuffed pita pocket, without optional toppings): about 420 calories, 13 g protein, 56 g carbohydrates, 16 g fat, 9 g fiber, 4 g saturated fat, 620 mg sodium. Actual values will vary based on the specific brands of ingredients and size of pitas used.
