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+ servings

Mediterranean Pita Pockets with Kale Burgers, Roasted Red Pepper Hummus, & Crumbled Tofu Feta

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yields: 2 servings (can be doubled)


For the roasted red pepper hummus:

  • 1 3/4 cups cooked chickpeas 1 can chickpeas, drained and rinsed
  • 1/2 cup about 4 ounces tightly packed, roasted red bell pepper (homemade or store-bought)
  • 5 tablespoons tahini
  • 1 large clove garlic roughly chopped
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt you may wish to reduce this to 1/4 teaspoon if you use store-bought peppers, as they're often salty on their own
  • 1/8 teaspoon freshly ground black pepper
  • Juice of 1 large lemon about 3 tablespoons, freshly squeezed
  • 3-4 tablespoons water


  • To make the roasted red pepper hummus, place the chickpeas, roasted pepper, tahini, garlic, cumin, smoked paprika, salt, pepper, and lemon juice into a food processor fitted with the S blade. Process the mixture for about a minute. Stop, scrape down the bowl, and continue to process while you drizzle in 3 tablespoons water. Continue processing until the hummus is smooth, adding more water if needed to get a smooth, creamy texture that's a consistency you like (some people prefer thicker hummus, some people like it to be more loose).
  • Cook the Dr. Praeger's kale burgers as directed. Cut the burgers in half (into 2 half-moon shapes).
  • Spread 2 tablespoons of hummus into the bottom of each pita half. Top with the burger halves, a few cucumber slices, half of a roasted red bell pepper, and a handful (loose half cup) arugula. Add a few tablespoons of crumbled, herbed tofu feta to each pita half if you like, along with a drizzle of tahini dressing if desired. Serve.


For a gluten free option, you can substitute a gluten free bread, wrap, or flatbread of choice.