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Ingredients

• 1 15-ounce can chickpeas or white beans, rinsed and drained
• 1 to 2 tablespoons water
• 1/4 cup grated manchego or pecorino romano cheese
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Kosher salt and freshly ground black pepper
• Pinch red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/2 ripe Hass avocado, pitted and sliced
• 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
• 12 whole-wheat pita minis (3 inches), lightly toasted

Description

Food Network Invites You To Try This Veggie Stack Pita Pockets Recipe From Food Network Kitchens.

Food Network