No, this is not intended to be a sweet dessert! It is basically a pita sandwich in disguise, a veggie wrap formed into a cake for a fun presentation for a party or potluck.
Variations:
- Substitute other veggies if you’d like
- Try a flavored hummus
- If you only want to use raw vegetables to save time and skip the eggplant, try something like shredded carrots, thinly sliced bell peppers, or more of the other suggested vegetables
- If dairy is not an issue, feta cheese would give a nice boost of flavor
- Sliced olives in the middle layers or sliced or whole olives on top
- Other fresh herbs such as basil (middle only, it will turn dark if on top)
Pita Sandwich “Cake”
Print recipe
Looking for a fun new way to serve sandwiches/wraps at a party? Try making this pita "cake" that will impress your guests!
Ingredients
- 4 whole wheat pitas
- 2 cups hummus (Large (16-17 oz) container of storebought hummus, or homemade hummus made from 1 can of chickpeas (see below))
- 2 cups tomatoes (thinly sliced, organic preferred)
- 1 English cucumber (or 2-3 smaller cucumbers ( organic and thin skin preferred, such as Persian or Japanese))
- 1 Medium eggplant
- 2-3 tablespoons olive oil
- salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 pint cherry tomatoes (cut in half, organic preferred)
- 1 bunch flat leaf parsley (minced)
Directions
| Step 1 | |
| Preheat oven to 400°F. Peel eggplant and slice thinly. If you have time, lay on a baking sheet or large cutting board and sprinkle generously with salt, then let sit for 30-60 minutes to extract the bitter juices. Rinse and pat dry. Toss with olive oil, then sprinkle with salt, pepper, chili powder, and garlic powder. Spread into one layer on a baking sheet and bake until tender, flipping over halfway, about 10-15 minutes. You can also move the baking sheet to the top rack and turn on the broiler for a few minutes to brown. Let cool completely. | |
| Step 2 | |
| Use a serrated knife to carefully cut pitas in half, creating two thin rounds (rather than two half circles). Cut about half of the cucumber into thin discs. Use a vegetable peeler to cut long, thin strips. | |
| Step 3 | |
| On a serving plate, place one halved pita, cut side up. Spread a thin layer of hummus, then add a layer of the cucumber discs, using about half of the discs. Add another halved pita, thin layer of hummus, then half of the sliced tomatoes. Add another halved pita, thin layer of hummus, and half of the cooled eggplant. Repeat all layers one more time and top with a halved pita, cut side down. | |
| Step 4 | |
| Use remaining hummus to frost the "cake." Spread evenly with a rubber spatula over the top, then spread about 1/4 cup at a time around the edges. | |
| Step 5 | |
| Decorate the "cake" with the long thin ribbons of cucumber around the outside and cherry tomatoes on top. Sprinkle with optional parsley. Feel free to get creative with other vegetable decorations! | |
Basic Hummus Recipe
Ingredients
- 1 15-oz can chickpeas, rinsed and drained (can also use white beans such as cannellini or navy beans
- 1/4 cup tahini
- juice of 1 lemon, about 1/4 cup
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- salt to taste
- water to thin if necessary
Directions
- Combine all ingredients in a food processor and puree until very smooth. Add water as needed to thin it out. Hummus will thicken when refrigerated.
