Pita Pockets with Roasted Veggies and Hummus

For the pita pockets:

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

For the hummus:

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