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Lunch recipe · from the recipe book

Tuna Hummus Pita Melts with Dill

Warm, crisp-edged pitas spread with lemony homemade hummus and topped with a tangy dill tuna salad under bubbling cheddar.

Tuna Hummus Pita Melts with Dill

Ingredients

  • 4 large pitas256 gWhole-wheat pita
  • 1⅓ cups200 gChickpeas, canned, drained and rinsed
  • 2 tbsp30 gTahini
  • 2½ tbsp40 gLemon juicedivided
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 2 tbsp30 gWater
  • ½ tsp1 gGround cumin
  • 11½ oz330 gLight tuna, canned in water, drainedflaked
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 1½ stalks60 gCeleryfinely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1½ tbsp15 gCaperschopped
  • ½ tsp1 gBlack pepper
  • ¾ cup shredded90 gCheddar cheeseshredded
  • 1½ medium180 gTomatoesthinly sliced
  • 1⅓ cups loosely packed40 gBaby spinach

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet with parchment.
  2. Make the hummus: blend the chickpeas, tahini, half of the lemon juice, the garlic, olive oil, water and cumin in a food processor until smooth.
  3. Make the tuna salad: in a bowl, mix the tuna, Greek yogurt, celery, red onion, dill, capers, black pepper and the remaining half of the lemon juice.
  4. Place the pitas on the sheet and bake 3 minutes to crisp slightly.
  5. Spread the hummus over the pitas, then top with the tomato slices and the tuna salad.
  6. Scatter the cheddar over the tuna and bake 8 to 10 minutes, until the cheese is melted and bubbling.
  7. Top each melt with the spinach, cut into wedges and serve warm.

Contains: Milk, Fish, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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