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Turkish Pita with Hummus
and green salad with citrus and pomegranate

Active: 35 min Total: 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.


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, gluten-free - 4 (sub any gluten-free 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


  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.

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  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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