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Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors.

From The Forks Over Knives Plan


For the navy bean hummus
  • 1 cup dried navy beans, sorted, washed, and soaked overnight
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • Sea salt
  • ¼ cup finely chopped fresh cilantro
For the mixed vegetables
  • 1 medium beet, peeled and finely grated
  • 1 medium tomato, cored and finely chopped
  • 4 green onions, white and light green parts finely chopped
  • ¼ cup grated carrot
  • ½ cup finely chopped fresh cilantro
  • ½ jalapeño, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sesame seeds
  • Sea salt
For serving
  • 4 whole-grain pita breads
  • 2 cups salad greens


  1. To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.
  2. Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.
  3. To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.
  4. To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.
  5. Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.

    Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.

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Kate2 years ago
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Can’t WAIT to make this ❤️

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A ramekin of white navy bean hummus sprinkled with fresh herbs is on a cutting board beside whole wheat pitas and fresh veggies

Navy Bean Hummus and Mixed Vegetable Pita Pockets

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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.

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