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Turkish Pita with Hummus
and green salad with citrus and pomegranate

Active: 35 minTotal: 35 min

We've made some changes to this recipe which was first featured in 2015. This time around, we're topping the pitas with ground turkey sauteed with spices and serving it alongside a colorful winter salad.
Smarts: The original recipe used lamb to top these pitas, so feel free to use it in place of ground turkey.

Tags

Ingredients

Servings:
4
Metric
Turkish Pitas with Hummus:
  • Pine nuts - 1 Tbsp (sub sunflower seeds)
  • Allspice (opt) - 1/2 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic - 2 cloves, chopped
  • Mint, fresh - 1 Tbsp, chopped
  • Oil, olive - 1 Tbsp
  • Turkey, ground - 1 lb (sub ground lamb or beef)
  • Pita bread - 4 (sub any flatbread)
  • Hummus - 8 oz
Green Salad with Citrus and Pomegranate:
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Lemon juice - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Oranges - 2, segments
  • Pomegranate seeds - 1/3 cup (look for these already removed from their shell in the refrigerated produce section)
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Pine nuts - Skip if pine nuts were already toasted on Monday. Toast pine nuts in a frying pan over medium heat for 4 to 6 minutes, until golden and fragrant. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine allspice, paprika and salt. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together mustard, honey and lemon juice. Add olive oil (portion for the vinaigrette) while whisking. (Can be done up to 5 days ahead)
  4. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  5. Mint / Oranges / Pomegranate (if not already seeded) - Prep as directed.

Make

  1. Heat a saute pan over medium-high heat. Add olive oil (portion for the turkey). When oil begins to shimmer, add garlic and spice mix and saute until fragrant, ~1 minute. Add turkey and saute until cooked through, 5 to 6 minutes. Strain any excess liquid / grease out of pan.
  2. Cover pita rounds with a damp paper towel (to prevent drying out) and microwave just until warm, 20 to 30 seconds.
  3. Top each pita round with hummus and then turkey and sprinkle with mint and toasted pine nuts.
  4. Toss greens, oranges and pomegranate seeds with half the vinaigrette. Add additional vinaigrette until dressed to your liking.
  5. Serve pita with salad on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (75)
Gluten-free (4)
Paleo (15)
Vegetarian (23)

53 reviews

So easy and came together so beautifully. We have always wanted to make our own hummus so we tried it for this recipe and it turned out amazing. We also toasted the pita a little bit. We'll definitely keep this one in a rotation!

By: Kristin
Posted: Feb 12, 2018
Diet: Original
0 Helpful

I accidentally used 5spice instead of allspice. Still turned out. Also used tatsziki instead of humus due to personal preferences.

By: Nadege
Posted: Feb 11, 2018
Diet: Original
0 Helpful

family favorite. loved the flavors and it was super easy. definitely making this again.

By: Whitney
Posted: Feb 07, 2018
Diet: Original
0 Helpful

Kids loved this. Didn't have allspice, so didn't use. Served with veggies to dip in hummus instead of salad.

By: Emily
Posted: Feb 06, 2018
Diet: Original
0 Helpful

I felt like more veg could have been added to the pita - not sure what though. Still pretty good!

By: Jenna
Posted: Feb 01, 2018
Diet: Original
0 Helpful

This was okay. I liked the earlier version better. I actually went back and added more spices to the turkey. The salad was good. I used blood oranges and extra pomegranate. My husband added some of the pomegranate to his pita. It was really pretty!

By: Erin
Posted: Jan 20, 2018
Diet: Original
0 Helpful