Lemon Tahini Quinoa Pitas with Roasted Vegetables

By SmartyPlants | January 7, 2021
Serves 2
There are so many taste sensations going on in these pitas! The roasted vegetables are so delicious on their own, you'll have a hard time not gobbling them up right out of the oven! The smokiness of the Lemon Tahini Dressing, the crisp, fresh lettuce and cucumbers and tangy olives all come together in a crazy good way.


Our Favorite Hummus Lemon Tahini Dressing 2  100% whole wheat pitas, sliced in half
2 cups frozen quinoa, thawed
2 cups Romaine lettuce, shredded
2 cups Brussels sprouts, ends trimmed, sliced in half
1  red onion, quartered and then quartered again
2  sweet potatoes, skin left on and cubed—bite-sized pieces
1 teaspoon granulated garlic
1 teaspoon sea salt
8 turns freshly ground black pepper
1  English cucumber, sliced into rounds
1/4 cup red onion, thinly sliced
10  Kalamata olives, sliced in half lengthwise


  1. First, make Our Favorite Hummus and the Lemon Tahini Dressing according to the recipes below. Next, preheat the oven to 400°F and line 2 baking sheets with parchment paper or a silicone baking mat.

  2. Place the Brussels sprouts, quartered red onion, and the sweet potatoes into a bowl, and sprinkle them with the garlic, salt, and pepper. Give it a good toss to combine.

  3. Spread the vegetables out on the prepared baking sheets, making sure nothing is overlapping. Roast for 20 minutes. Remove the baking sheet from the oven and toss the vegetables. Place the sheets back in the oven—this time switch racks—and continue roasting for another 20 minutes.

  4. You’ll know they are done when you can easily poke them with a fork, and they are nicely browned and crispy around the edges.

  5. Time to build your pitas!

  6. To each pita half, spread a generous layer of Our Favorite Hummus on the inside. Add a scoop of quinoa and stuff it with your roasted vegetables. Add some lettuce, cucumber slices and red onion. Toss on some olives. Drizzle everything with our Lemon Tahini Dressing and dig into deliciousness!

Recipe Notes

Tip: Store any leftover Lemon Tahini Dressing in the fridge for up to 5 days. It will most likely thicken up as it sits, so just add a splash of water and shake, shake shake!

You can find oil-free 100% whole wheat pitas at Trader Joes!

For the Our Favorite Hummus:


1 15 oz. can garbanzo beans, rinsed and drained
1/3 cup tahini
4 tablespoons water
1/2 teaspoon ground cumin
3/4 teaspoon sea salt
2 cloves garlic, peeled and left whole
3 tablespoons freshly squeezed lemon juice
1 handful fresh Italian flat-leaf parsley, chopped, for garnish
1 sprinkle smoked paprika, for garnish


  1. First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.

  2. Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.

  3. Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.

Recipe Notes

Serve with our Baked Pita Crunchers, cucumber rounds, baby carrots, or your favorite veggies.

For the Lemon Tahini Dressing:


1/2 cup tahini
1/4 cup water
2 cloves garlic, peeled and roughly chopped
3 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt, more to taste
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper


  1. Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.

  2. Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!

Recipe Notes

Store leftovers in an air-tight container in the fridge for up to 5 days.

Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.

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