On the West Coast, hummus is pretty popular. I love it, and I  can’t imagine life without it! I didn’t realize how much I took for granted that hummus is readily available in grocery stores in Arizona and California until I spent some time in the South recently, where it wasn’t as easy to find. If you haven’t tried hummus, here’s a great recipe to use as an introduction to it. And if you already love hummus as I do, you’ll love this vegetarian pita recipe.

It comes from Norene Gilletz’s book, Healthy Helpings. If you make them in the miniature version, they are perfect for snacks or appetizers. I took these little guys to a party recently and the plate was emptied! If you have the time, make your own homemade hummus to make them even better!

 Kangaroo Pita Pockets

6 medium pitas or 24 mini pitas

1 c. hummus

½ c. chopped red pepper

½ c. chopped green pepper

3 tomatoes, cored, halved and thinly sliced

½ c. thinly sliced Spanish or red onion

1 English cucumber, thinly sliced

½ c. alfalfa sprouts

Preparation

Cut medium pitas in half to make 12 pockets ( or slit mini pitas open along one edge). Spread insides with hummus. Fill with peppers, tomatoes, onions and cucumbers, top with sprouts.

Yield

Twelve medium pockets or 24 minis. One medium or 2 minis make 1 serving. Do not freeze.