Veggie-Stack Pita Pockets

• 1 (15-ounce) can chickpeas or white beans, rinsed and drained
• 1 to 2 tablespoons water
• 1/4 cup grated manchego or pecorino romano cheese
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon kosher salt, plus more for seasoning
• Pinch red pepper flakes
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1/2 ripe Hass avocado, pitted and sliced
• 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
• 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

1. Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes.
2. While the motor is running, pour in the olive oil and process until fully incorporated and velvety.
3. Season with pepper, to taste.
4. Spoon a scant tablespoon bean spread into toasted pitas.
5. (Put remaining bean spread in an air-tight container.)
6. Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper.
7. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished.
8. Pack in a lunch box and send to school.
9. TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

chickpeas, water, pecorino romano cheese, freshly squeezed lemon juice, kosher salt, red pepper, extravirgin olive oil, freshly ground black pepper, avocado, cucumber, minis

Taken from www.foodnetwork.com/recipes/food-network-kitchens/veggie-stack-pita-pockets-recipe.html (may not work)