Prep: 10 minutes
Cook: 3 minutes
Yield: 4 servings
Ingredients
1 (15-ounce) can of rinsed and drained chickpeas or white beans
1 to 2 tablespoons of water
1/4 cup of grated manchego or pecorino romano cheese
2 teaspoons of freshly squeezed lemon juice
1 teaspoon of kosher salt, plus more for seasoning
Pinch of red pepper flakes
1/4 cup of extra-virgin olive oil
Freshly ground black pepper
1/2 of pitted and sliced ripe Hass avocado
1 small sliced cucumber or 1/2 seeded and sliced bell pepper
10-12 whole-wheat lightly toasted pita minis (3 inches)
Directions
First combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, for about five minutes. Then while the motor is running, pour in the olive oil and process until fully incorporated and velvety and season with pepper, to taste.
Next spoon a scant tablespoon bean spread into toasted pitas and put remaining bean spread in an air-tight container.
After that add avocado and cucumber slices, or other vegetables of choice and season, to taste, with pepper and salt. Then wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. In the end pack in a lunch box.
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