Pita Pockets with Roasted Veggies and Hummus

For the pita pockets:

• 1 eggplant
• 2 carrots
• 1 red bell pepper
• 1 teaspoon Ras-El-Hanout
• 1 teaspoon Turmeric
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 4 loaves pita bread preferably whole grain
• 1 cup or 160 grams good quality store-bought or homemade hummus for homemade hummus, see the ingredient list below
• a handful baby spinach
• pomegranate seeds, to garnish
• Chopped parsley, to garnish

For the hummus:

• 1 cup or 160 g chickpeas
• Juice of 1/2 lemon
• 1 1/2 tablespoons tahini paste
• 1 small garlic clove
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Ras-El-Hanout (optional)
• 1/2 teaspoon Turmeric (optional)
• 1/4 teaspoon sweet paprika (optional)
• a dash of chili flakes (optional)
• 2 tablespoons water start by adding 1 tablespoon, then continue adding 1 tablespoon at a time until desired consistency
• Salt and freshly ground black pepper to taste