Hummus and Pita with Green Bean & Tomato Salad
This hyper-local hummus pita spotlights some of Austin's favorite producers. We upped the protein by packing in quinoa along with the fresh garnishes and drizzled it with our lemon tahini dressing. A green bean and cherry tomato medley salad makes both a pretty and a delicious pairing.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Roma Tomato
6 3 oz
Tarragon, Russian
.1 0.05 oz
Chives
.5 0.25 oz
Cherry Tomato
10 5 oz
Lemon
1 0.5 Whole
Green Beans
6 3 oz
Lettuce mix
1.5 0.75 oz
Protein & more
Pita buns
1 0.5 Package
Hummus
8 4 oz
Quinoa
1 0.5 cup
Almond slices
2 1 tablespoon
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lemon Tahini Dressing
Tahini
1/4 0.125 cup
Lemon juice
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Water
3 1.5 tablespoon
White sugar
1.5 0.75 tablespoon
Prep ahead (optional)
a. Leave lettuce mix whole or chop bite-sized. b. Slice cherry tomatoes in half. c. Snap stem ends off green beans & snap bite-sized or thinly slice. d. Thinly slice red onion. e. Slice tomatoes for garnish. f. Slice lemon in wedges.<.br> g. Mince chives & tarragon.
Instructions
1
Cook quinoa:
a. In medium saucepan over medium-high heat, bring 2 cups of water (1 cup for 2-person portion) to a boil.
b. Add quinoa and ½ tsp salt; stir, cover, and cook over medium-low heat until tender, about 12-15 minutes.
2
Meanwhile, blanch green beans:
a. Fill medium bowl with ice water. Set aside.
b. In medium saucepan, add 3 cups water. Cover and bring to a boil.
c. Add green beans (remove ends and snap bite-sized or thinly slice) and blanch 1-2 minutes.
d. Drain and immediately immerse green beans in ice water. Drain and add back into empty medium bowl.
3
Assemble green bean salad:
a. To bowl with green beans, add cherry tomatoes (cut in half) and red onion (thinly slice). Toss to combine.
b. Add lemon tahini dressing and toss to coat. Salt to taste.
4
Assemble pita and serve:
a. In a large sauté pan over high heat, add sliced almonds. Toast until golden, about 1-2 minutes. Watch closely! Remove from pan and set aside.
b. Add lettuce mix (leave whole) to small bowl. Add ½ tsp olive oil and a squeeze of lemon juice.
c. Add hummus to center of pita bread. Top with quinoa.
d. Garnish with lettuce mix, tomatoes (½”-thick slices), and chives (mince). Season with pinch of salt and black pepper.
e. Serve green bean salad alongside. Garnish with tarragon (mince leaves) and sliced almonds.
Chef's notes
For the meat eaters at the table, simply add stir-fry beef or chicken to the wrap.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX