Nutritionist Jill Castle shows teens how to make this easy, delicious hummus for a snack or lunch that’s packed with protein!

Servings: 4 pita pockets

What you need:

2 large Pita pockets, cut in half

⅓ cup of hummus (recipe below)

2 cups lettuce, chopped

½ cup tomatoes, chopped

½ cup feta cheese, crumbled

½ cup cucumber, diced

½ cup Greek olives, pitted and chopped

juice of one lemon

¼ cup olive oil

Kosher salt and pepper

Make the salad:

Prep the pita bread and set aside. In a large bowl, combine the lettuce, tomatoes, feta, cucumbers and olives. Whisk the lemon juice and olive oil together; sprinkle a pinch of Kosher salt and pepper.

Hummus:

1/4 cup fresh lemon juice, about 1 large lemon

1/4 cup tahini

Half of a large garlic clove, minced

2 tablespoons olive oil, plus more for serving

One 15-ounce can chickpeas, drained and rinsed

1/2 to 1 teaspoon kosher salt, depending on taste

1/2 teaspoon ground cumin

2 to 3 tablespoons water

In a food processor, mix the lemon juice and tahini together for several minutes. Stop periodically to scrape down the sides. You want a whipped look. Add the garlic and olive oil and process for a couple of minutes, continuing to periodically scrape down the sides. Add half of the chickpeas, and blend. Scrape the sides and add the remainder of chickpeas and process, about a minute. Add the cumin and ½ teaspoon of salt. Taste and correct with salt. If too thick, add the water and process.