Loaded Hummus Pitas

$7.68 recipe / $1.92 each
by Beth - Budget Bytes
5 from 4 votes
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When it’s WAY too hot in the kitchen, fill up and stay cool with these easy-to-make, no-cook, loaded hummus pitas. Though this summer recipe is Mediterranean-inspired, pita bread and hummus are a blank canvas. So if you have any leftover veggies in the fridge, add them to the mix to create a delicious lunch in a snap!

Loaded hummus pita on a plate surrounded by ingredients.

Do I have to use pita bread?

No, you don’t HAVE TO use pita. Naan is a great substitute. In fact, any sturdy sliced bread you have on hand will work great. This is also a great recipe to use up the last of those tortillas you’ve had hanging out in the back of the fridge for the last three weeks. (Is that just me?) The key is to use bread you don’t have to toast. Though if you WANT TO toast your bread, go for it. You can warm up a pita (or naan or tortillas) on the stove, in a dry pan over medium heat, or in a 350-degree preheated oven.

Do I have to use hummus?

For the ultimate convenience, reach for creamy store-bought hummus. Or if that’s not in your budget, you can always make your own. I’ve got some great hummus recipes that will only take you five minutes to whip up. If you’re not a hummus fan, try Greek yogurt or mashed avocado.

What else can I add to Loaded Hummus Pitas?

This recipe is endlessly customizable, which is music to my ears when it’s close to the end of the week and I’m trying to use up leftover odds and ends. Do you have some greens left over from yesterday’s salad? Use them! Do you still have some of the sliced radishes and raw diced onions from a take-out taco adventure? Go for it! Also try adding:

  • Roasted summer vegetables
  • Chopped cauliflower florets
  • Chopped broccoli florets
  • Sliced, pitted olives
  • Sliced radish
  • Sliced sweet peppers
  • Pickled onions
  • Artichoke hearts
  • Shredded carrots
  • Asparagus ends
  • Chopped cold cuts
Close up of loaded hummus pita.
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Loaded Hummus Pitas

5 from 4 votes
Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.
close up view of loaded hummus pita.
Servings 4 pitas
Prep 20 mins
Total 20 mins

Ingredients

  • 1/2 cucumber ($0.53)
  • 1 cup grape tomatoes ($1.08)
  • 1/4 red onion ($0.09)
  • 8 kalamata olives ($0.75)
  • 1 Tbsp chopped parsley ($0.10)
  • 2 oz. feta, crumbled ($0.82)
  • 4 pitas ($1.99)
  • 1 cup hummus ($2.20)
  • 2 tsp olive oil ($0.11)
  • 1 pinch salt ($0.01)
  • 1 pinch pepper ($0.01)

Instructions 

  • Dice the cucumber into small ¼-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.
  • To assemble the pitas, spread ¼ cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil.

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Nutrition

Serving: 1pitaCalories: 345kcalCarbohydrates: 46gProtein: 13gFat: 13gSodium: 814mgFiber: 6g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Close up of hand holding loaded hummus pita.

How to Make Loaded Hummus Pitas – Step by Step Photos

Overhead shot of ingredients, including pitas, diced onions, sliced kalamata olives, crumbled feta, sliced tomatoes, and chopped parsley.

For this recipe, you’ll need four pitas and a cup of hummus. You’ll also need to small dice half of a cucumber and a quarter of a red onion, slice a cup of grape tomatoes into halves, chop a tablespoon of fresh parsley, crumbled two ounces of feta cheese, and slice about eight kalamata olives.

Pita with a quarter cup of hummus spread on it.

Spread about a quarter cup of hummus on each pita.

Pita topped with chopped cucumber, onion, and tomatoes.

Add the chopped cucumber, onion, and tomatoes to each pita, then add a pinch of salt and pepper.

Pitas loaded with feta cheese, kalamata olives, and a sprinkle of chopped parsley.

Top each pita with a half-ounce of feta cheese, two kalamata olives, and a sprinkle of chopped parsley.

Finishing loaded hummus pitas with a drizzle of olive oil, salt, and pe

Finish with a drizzle of olive oil and enjoy!

close up view of loaded hummus pita.

Cold, crunchy, delicious, and filling! 🙌

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  1. I teach mentally ill clients how to cook healthy on a budget. This site is a real Godsend. Thank you so much!!

  2. These were delicious! I followed exactly, but instead of Olive oil, salt and pepper at the end I added sliced pepperoni I and tzatziki leftover from last nights gyros. It was great both ways. Thanks Beth, for another yummy recipe. I can always count on yours to be good!

  3. Pita bread is designed to form a pouch when heated e.g. in a toaster or an oven, and can be stuffed.
    Is that not the case with Pita made in US?

  4. Made this last night! Will definitely keep in mind for the future! This was so easy to customize and make it “ours”. We left out the onions and olives and added artichokes and LOTS of fresh mint and parsley. A drizzle of good olive oil was perfect. Made extras for lunch the next day. Was very tasty and flavorful! Thank you so much for sharing! 

  5. This was so easy to make on this hot summer day! Always a plus when it doesn’t involve cooking for dinner. Everyone gobbled it up and had seconds! Definitely will make again!

  6. You should add a link to your pickled carrots, I’m sure those would fit really well :)

  7. What a great simple idea, and much easier to eat than dipping pita chips into hummus. This has pack lunch possibilities, too. A piece of flat bread of any kind to be warmed in the microwave, with a small container of hummus, and the various toppings together in another small container