2tablespoonswaterstart by adding 1 tablespoon, then continue adding 1 tablespoon at a time until desired consistency
salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 200 °C or 400 °F. Julienne your veggies: Cut the eggplant, carrots and bell peppers in 10 cm (4 inches) long strips and arrange them on a baking tray spayed with cooking spray. Sprinkle with spices (better combine them together in a small bowl), salt and black pepper and roast for about 25 minutes or until eggplant is tender.
Meanwhile, make the hummus if you want to make it yourself. Combine all the ingredients except water and blend until smooth. Add water, 1 tablespoon at a time, until desired consistency.
Bake pita breads as per instruction on the package and cut them in halves. They will form pockets, so you can stuff them with about 2 tablespoons hummus each, a few strips of roasted veggies and a few leaves of baby spinach.
Lastly, sprinkle your pita pockets with pomegranate seeds and chopped parsley. If you don't follow a vegan diet, it's nice to drizzle them with a bit of Greek yogurt. Enjoy!
Notes
A small hack: if your kid wouldn't eat eggplants, sneak them into hummus!You can adjust the recipe to your taste or depending on what veggies you have in your fridge.This recipe makes 4 servings, two pita halves per serving.