1 tablespoon fresh lemon juice
1/8 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
Sea salt to taste
1 whole-wheat pita bread, halved crosswise (this will make 2 pita pockets)
1 small cucumber, quartered lengthwise, cut into ¼ inch thick slices crosswise
½ tablespoon finely chopped onion
3 tablespoon feta cheese or non-dairy cheese (optional)
Freshly ground pepper to taste
1 ¼ cups spinach (cut into ribbons)
3 tablespoons pitted, quartered kalamata olives
½ cup quartered cherry tomatoes
2 – 3 fresh basil leaves, torn
6 tablespoons eggplant hummus or regular hummus (optional)
For eggplant hummus:
¾ pound eggplant, halved lengthwise
1 ½ tablespoons extra-virgin olive oil + extra to drizzle
3 tablespoons tahini
½ – ¾ teaspoon smoky paprika or regular paprika
3 – 5 teaspoons liquid from the can of chickpeas
1 can (from a 15 ounces can) chickpeas, drained (but retain 3 – 5 teaspoons of the liquid)
¾ teaspoon fine sea salt or to taste
Juice of ½ lemon
½ teaspoon ground cumin
Zest of ½ lemon, grated
2 large cloves garlic, peeled
1. To make the dressing: Pour olive oil and lemon juice into a small jar. Add garlic, salt, and oregano and fasten the lid. Shake the jar constantly until well combined.
2. To make the salad: Add cucumber, spinach, onion, olive, feta, tomatoes, and basil into a bowl and toss well.
3. Add pepper to taste and toss once again. Drizzle most of the dressing over the salad and toss well. Taste
a bit of the salad and decide if more dressing, salt, or pepper is required.
4. Spread the hummus on the thicker part of the pita bread and fill them with salad.
5. Sprinkle basil over the salad and serve.
6. To make eggplant hummus: Preheat the oven to 400°. Prepare a baking sheet by lining it with parchment paper.
7. Take a piece of foil and place garlic on it. Trickle about ½ teaspoon of oil over the garlic and wrap it loosely.
8. Place it on the baking sheet. Score the eggplant halves on the cut part, and brush oil on the cut part of the eggplant halves.
9. Place the eggplant halves on the baking sheet, with the skin side on top.
10. Place the baking sheet in the oven and set the timer for 30 minutes or until the eggplant halves are cooked. They will shrink in size.
11. Take out the baking sheet and allow it to cool. Peel off the skin and discard it.
12. Place eggplant pulp, chickpeas, garlic, tahini, paprika, cumin, lemon juice, lemon zest, and about 2 to 3 teaspoons of liquid from the can of chickpeas in the food processor bowl and process until the texture you prefer is achieved. If the hummus is very thick, you can add a teaspoon or 2 of chickpea liquid from the can.
13. Pour into a bowl. Add parsley and some extra-virgin olive oil and stir. You can use regular hummus, homemade or store-bought if you do not want to make this hummus. Use hummus to make the sandwiches.