Mexican Fusion Pita Pockets

Change is the only constant; people are always on the lookout for something fresh, something that enthralls them. Ordinary is now associated with boring. The same is true for food too; no wonder molecular gastronomy and fusion cuisine are such a rage these days.

As a self-proclaimed food aficionado, I’m always on the lookout for new culinary experiences. At times, I pick ingredients hallmark of a specific culinary tradition and mix them up with others; the results can be anywhere between disastrous and exemplary. Fortunately, the Middle-eastern Mexican Fusion recipe I’m about to share with you is towards the latter end of the spectrum.

Prep Time: 20 minutes

Serves: 3-4 people

Hummus

1 cup boiled chickpeas
½ tablespoon sesame seeds
2 tablespoon olive oil
1 green chili
2 cloves of garlic
½ tsp salt
1½ cups yogurt

Method

Add all hummus ingredients in a blender and mix till it forms a fine paste
Pour the hummus out in a bowl

Chicken Filling

2 tablespoon olive oil

4 cloves of garlic (finely chopped)
3-4 mushrooms

½ chicken breast cut into small cubes (1 cm2)
¼ red bell pepper
¼ yellow bell pepper
¼ green bell pepper

2 tablespoon sambal (use less for a milder flavor – if you can’t find sambal, you can use 1 tablespoon ground chili paste instead)

4-5 tablespoon hummus

1 tomato (chopped)

½ teaspoon salt, or to taste (as sambal is already a bit salty)

Method

Take a pan and heat the olive oil
Add in the garlic and fry on medium for a minute
Add the chicken to the pan and once it turns white, add in the mushrooms too
Once the chicken is tender, add the red, green and yellow bell peppers to the pan
Stir in the sambal, hummus and salt and cook for about 30 seconds
Add in the tomatoes and take the pan off the heat

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