As the seasons shift and local produce becomes scarce, I look to supermarket staples such as bell peppers and zucchini to get my vegetable fix. This Roasted Vegetable, Almond Butter Hummus and Feta Pita satisfies the craving for a sandwich with some the freshness of a salad. The combination of Almond Butter Hummus, feta cheese and a blend of warm spices give the sandwich some substance.

You’ll find the recipe for Almond Butter Hummus here. Because the spice blend makes enough for several batches of roasted vegetables, be sure to have a small jar handy. You’ll want to store the leftovers in your spice cabinet for seasoning roast chicken, salmon or a pot of chickpeas. You don’t need to heat a large oven to roast the vegetables. I use a countertop toaster oven, which handles even-medium sized assignments efficiently. In a pinch, cook the vegetables in a microwave. Place the vegetables in a single layer on a plate. Cover the plate loosely with plastic wrap and microwave on high for 1 – 2 minutes.

Roasted Vegetable, Almond Butter Hummus and Feta Pita

Yield: 4 Pita Sandwiches

Roasted Vegetable, Almond Butter Hummus and Feta Pita


Warm Mediterranean Spice Blend

1 Tablespoon ground coriander

1 Tablespoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon fresh ground black pepper

¼ teaspoon smoked paprika, piment d’esplette or cayenne pepper

1 Tablespoon kosher salt

Roasted Vegetable, Almond Butter Hummus and Feta Pita

1 red bell pepper

1 small zucchini, cut lengthwise into 1/4-inch thick slices

1 – 1 1/2 Tablespoons olive oil

1 teaspoon kosher salt

1 cucumber, peeled

1 fat clove of garlic, chopped

1/2 cup Almond Butter Hummus

4 whole wheat pita breads 4-inches each

Arugula or fresh spinach leaves

¼ cup crumbled feta cheese

Lemon wedges


  1. To make the Warm Mediterranean Spice Blend: Combine the spices and salt in a small bowl.
  2. To prepare the Roasted Vegetable, Almond Butter Hummus and Feta Pita: Preheat the oven to 425°F. Grease or line a sheet pan with parchment paper.
  3. Use a vegetable peeler to remove the skin from the red pepper. Cut it in half and remove the seeds. Cut each half into 1-inch wide strips. Place the red pepper and zucchini slices on the prepared pan. Add some of the olive oil and toss to coat evenly. Sprinkle with a few good pinches of the Warm Mediterranean Spice Blend. Roast for 10 minutes.
  4. While the vegetable roast, cut the cucumber in half lengthwise. Using a teaspoon, scrape out the seeds. Cut each cucumber half lengthwise into ¼-inch-thick strips. Cut each strip horizontally in half. (The vegetables may be prepared a day or two ahead of serving. Refrigerate until needed.)
  5. Remove the vegetables from the oven after 10 minutes. Toss with the chopped garlic and add more olive oil if the vegetables seem dry. Check the seasoning and add more of the Warm Mediterranean Spice Blend if needed. Roast for 10 more minutes or until the vegetables are tender.
  6. To assemble the sandwiches, using kitchen shears or scissors, trim about ¼-inch opening along the edge each pita. Spread a generous amount of the Almond Butter Hummus inside each pita. Stuff some arugula leaves into each pita. Layer the cooked vegetables into each pita. (Stacking the vegetables on a small spatula makes it easy to slide them into the pocket.) Sprinkle with some feta and serve the pockets with lemon wedges.