Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 6 sandwiches

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade herbed tahini sauce. Pita pockets are easy to eat without getting messy, and the thin bread won’t overwhelm the filling like sub-style sandwiches tend to do, making these scrumptious snacks perfect for on-the-go eating. If you aren’t a fan of eggplant, feel free to substitute yellow summer squash or portobello mushrooms to add extra heft.


  • 1 cup chopped yellow onion
  • 7 cloves garlic, minced
  • 1¼ cups cubed zucchini (1-inch cubes)
  • 1 cup cubed eggplant (1-inch cubes)
  • 1 cup bite-size strips red bell pepper
  • 1 teaspoon ground sumac
  • ½ teaspoon ground cumin
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Sea salt, to taste
  • 3 whole wheat pita rounds, halved crosswise and warmed
  • 2 cups oil-free hummus
  • 2 cups shredded romaine lettuce


  1. For filling, in a large skillet cook onion and 4 cloves of the garlic in ¼ cup water over medium 10 minutes or until onion is golden, stirring occasionally. (Don't add water; you want the onion to brown.) Add the next five ingredients (through cumin). Cook 10 minutes or until eggplant is tender, stirring occasionally.
  2. For tahini sauce, in a bowl stir together tahini, lemon juice, parsley, the remaining 3 cloves minced garlic, and ¼ cup water until smooth. Season with salt. Stir in additional water if needed to reach drizzling consistency.
  3. Open pita halves to make pockets. Spread hummus in pockets. Add ⅓ cup each lettuce and vegetable filling to each pita pocket. Just before serving, drizzle filling with tahini sauce.

Comments (4)

(5 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Amanda W2 months ago
Do you want to report this comment as inappropriate?

WOW! This is delicious. Every time I have it at work everyone comments about how delicious it looks. The garlic sauce is AMAZING! Really makes the dish.

Debbie4 months ago
Do you want to report this comment as inappropriate?

This was soooo good. I didn’t have enough garlic for the tahini sauce, so I added some garlic powder. And instead of sumac, I added zaatar, since it has sumac in it, and it’s what I had. I will definitely add this to my recipe menu.

Dolores McCluskey7 months ago
Do you want to report this comment as inappropriate?

Delicious combination of flavors and easy to pull together! We made extra of the tahini sauce and used it in other recipes.

Carol Lacey9 months ago
Do you want to report this comment as inappropriate?

I like this recipe a lot. When I cut the garlic, I let it rest on the cutting board for a while. I have read that letting the garlic sit for a few minutes after cutting releases “good stuff.”

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap