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lunch
Hummus and Veggie Pita
PostpartumMediterraneanEasyServes 225 min
A whole wheat pita stuffed with hummus, cucumber, and leftover roasted bell peppers.
Whole wheat and fresh, colorful vegetables deliver essential fiber, which is crucial for gently supporting digestion and preventing discomfort during postpartum recovery. Hummus adds a gentle source of plant-based protein and healthy fats to fuel milk production and provide sustained energy. Together, these nutrient-dense ingredients keep the mother nourished for round-the-clock newborn care, while supporting steady milk supply for the rapidly growing baby.
View Nutrition Facts
One serving≈450 kcal · 17 g protein
Calories450 kcal
Protein17 g
Carbs55 g · 7.1g sugar
Fat21 g · 6.4g sat
Fiber11 g
Sodium1,204 mg
Folate155 mcg DFE
Iron4.4 mg
Calcium223 mg
Choline43 mg
Iodine44 mcg
Vitamin D11 IU
Vitamin B120.5 mcg
Zinc3.5 mg
from its ingredients
Ingredients
2 whole wheat pitas, halved
½ cup hummus
1 cucumber, thinly sliced
1 red bell pepper, sliced and lightly roasted
1 cup fresh spinach
2 oz feta cheese, crumbled
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
Method
- 1If you don't have leftover roasted peppers, preheat the oven to 400°F. Toss the sliced red bell pepper with olive oil, salt, and black pepper, and roast for 15 minutes until tender. Let cool slightly.
- 2Warm the whole wheat pitas in a toaster or microwave for 10-15 seconds to make them pliable, then carefully open the pockets.
- 3Spread a generous layer of hummus inside the bottom of each pita pocket.
- 4Stuff the pitas with fresh spinach, sliced cucumber, roasted red peppers, and crumbled feta cheese.
- 5Serve immediately for an easy, one-handed meal.
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