These veggie pitas make a refreshing lunch or light dinner. They are adaptable to whatever herbs, veggies, and greens you have on hand. The hummus is what makes this a meal, so make sure you’re spreading a generous amount on each pita.
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Summer Spinach Salad with Hummus
This salad is a great way to use up some of that summer garden produce. I used lemon cucumbers because that’s what I had from my garden, but any cucumber variety will work nicely. Spinach bunches can vary quite a bit in size, so make adjustments if what you have seems like too much or not enough.
You can use store-bought hummus, but if you have time to make your own, it’s worth the extra effort. This salad is especially good with warm hummus spooned over the top. The hummus acts as a type of dressing and helps the salad feel more substantial.
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Hummus
My favorite way to eat this hummus is warm and freshly made; it’s great on salad, flatbread, sandwiches, or fresh veggies. This will keep in the fridge for up to a week.
The scaled down version on the left makes a more reasonable sized amount of hummus, while the amount on the left is more party-sized.
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