Hummus-Stuffed Pita with Feta and Olives

1. 1
   pressure cook · ~25 min

   Cook the soaked chickpeas.

   1.Drain the overnight-soaked chickpeas and rinse well.

   2.Add chickpeas to a pressure cooker with fresh water covering them by 2 inches.

   3.Pressure cook for 3 whistles, then let pressure release naturally (about 20 min total).

   4.Drain and reserve a few tablespoons of the cooking water.

   TIPThe chickpeas should be very soft — a pea should mash easily between your thumb and forefinger.
2. 2
   mix · ~4 min

   Blend the hummus until creamy.

   1.In a food processor, combine the warm drained chickpeas, tahini, lemon juice, minced garlic, salt, and cumin powder.

   2.Blend for 1 minute until a thick paste forms.

   3.Add 2 ice cubes and blend again until smooth and fluffy (about 2 minutes).

   4.If needed, add reserved cooking water a tablespoon at a time to reach desired consistency.

   TIPBlending with ice cubes whips air into the hummus, making it restaurant-creamy without extra oil.
3. 3
   prep · ~6 min

   Prep the fresh toppings.

   1.Dice the cucumber into small cubes.

   2.Dice the tomato into small cubes.

   3.Thinly slice the red onion.

   4.Crumble the feta cheese and halve the olives.
4. 4
   prep · ~3 min

   Warm the pita bread.

   1.Heat a dry skillet over medium heat.

   2.Warm each pita for 30 seconds per side until pliable and lightly toasted.

   3.Cut each pita in half to form two pockets, or slice open one edge.

   TIPDon't skip warming — cold pita tears when stuffed.
5. 5
   assemble · ~5 min

   Stuff the pita pockets.

   1.Spoon 3-4 tablespoons of hummus into each pita pocket, spreading it along the bottom.

   2.Layer in cucumber, tomato, red onion, and olives.

   3.Top with crumbled feta cheese.

   4.Drizzle with olive oil and sprinkle za'atar on top.
6. 6
   serve

   Serve immediately with extra hummus on the side.

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