Crunchy Carrot Pita

AmberDairy-Free, Main, School Lunch Ideas, Vegan Friendly, Vegetarian Friendly2 Comments

carrotpita

We want all kids in the kitchen, cooking from scratch for Food Revolution Day! I invited my friends to help me make this healthy delicious pita pocket filled with a crunch carrot salad, hummus, and/or minty yogurt dip. It was so fun to make, but also a HUGE hit with my friends! Give it a try! 😀

Crunchy Carrot Pita
I made these with my friends and we all LOVED it! It's a perfect summer lunch.
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Ingredients
  1. 6 medium carrots, peeled
  2. A bunch of fresh cilantro
  3. 2 tablespoons sesame seeds
  4. 1 tablespoon poppy seeds
  5. 6 whole-grain pitas
  6. 1 orange
  7. 2 lemons
  8. Extra virgin olive oil
  9. Sea salt and freshly ground black pepper
  10. Hummus
Instructions
  1. Preheat the oven to 130°C/250°F
  2. Pick the cilantro leaves and finely chop them, discarding the stalks.
  3. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
  4. Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the cilantro leaves.
  5. Pop the pitas onto a baking tray and into the oven for a few minutes to warm through.
  6. To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.
  7. Cut the orange in half and squeeze in the juice, catching any seeds with your hand.
  8. Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.
  9. Add a tiny pinch of salt and pepper, then mix well with a fork.
  10. Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.
  11. Use oven gloves to remove the pitas from the oven, then serve with the zingy salad, and some homemade hummus (see my hummus recipe), and let everyone stuff and build their own pitas.
Cook With Amber http://www.cookwithamber.com/
Minty Yogurt Dip
This simple, yet delicious yogurt dip is minty, lemony and garlicky! Perfect fresh dip for veggies!
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Ingredients
  1. 4 sprigs of fresh mint
  2. 1 lemon
  3. ¼ clove of garlic
  4. 200g natural yogurt
  5. Sea salt and freshly ground black pepper
Instructions
  1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
  2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
  3. Cut the lemon in half.
  4. Squeeze the juice into a bowl, using your fingers to catch any seeds.
  5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
  6. Add the yogurt and a tiny pinch of salt and pepper, then stir everything together.
  7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
  8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
Cook With Amber http://www.cookwithamber.com/
The Best Hummus
I don't want to brag, but I really do think this is the best hummus ever! We've been asked for the recipe so many times, and asked to bring it to parties, that we now end up making it about every other week. The main difference is that we omit the traditional tahini (sesame paste) and we add in enough lemon and olive oil to make it extra creamy and smooth. If you try it, you'll see why it's become famous among our family and friends!
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Ingredients
  1. 1 clove garlic
  2. 2 cans garbanzo beans (also called chickpeas), drained
  3. Juice from 1.5 - 2 lemons (or more)
  4. Extra-virgin olive oil, about 1/2 cup or more to taste
  5. 1 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. Parsley for garnish
  8. Veggies for serving, such as carrots, celery, cucumber, bell peppers, cauliflower and broccoli florets
Instructions
  1. In a food processor, process the garlic to chop it up.
  2. Add the garbanzo beans, lemon juice, salt, and pepper.
  3. While the processor is running, slowly drizzle in the olive oil, scraping the sides of the bowl at least once. Make sure your hummus isn't too thick. Add more olive oil or lemon to make it loose and creamy. Adjust seasonings.
Cook With Amber http://www.cookwithamber.com/

To learn more about Food Revolution Day and how to get involved, go to http://www.foodrevolutionday.com

xoxo
-Amber

2 Comments on “Crunchy Carrot Pita”

  1. Lauren Suty

    Hey Amber! Loved this video and had fun being in it! (Hint: I was the girl in the pink shirt!) I am totally=ly going to make this at home!

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