1. To prepare the hummus, place the soaked navy beans in a medium saucepan. Add 2 cups water and cook over high heat for 3 to 5 minutes. Reduce the heat and simmer, partially covered, until the beans are very tender, about 25 minutes. Remove the pan from the heat and let cool. Do not drain.
2. Transfer the cooled beans and their cooking liquid to a blender or food processor and add the lime juice, garlic, pepper, and salt to taste. Puree until smooth and well combined. Transfer to a medium bowl and fold in the cilantro. Cover and refrigerate until ready to serve.
3. To prepare the mixed vegetables, combine the beet, tomato, green onions, carrot, cilantro, jalapeño, lime juice, sesame seeds, and salt to taste in a large bowl. Toss gently to mix.
4. To assemble the pita pockets, lightly heat the pitas in a toaster or on a dry skillet over medium heat for about 20 seconds per side, making sure they do not get crisp.
5. Cut the pitas in half. Open one pocket and spread ⅛ of the hummus on one side of the interior. Spoon in some of the mixed vegetables and top with ¼ cup of the salad greens. Repeat with the remaining pita halves, hummus, mixed vegetables, and greens. Serve immediately.
Note: To make this recipe quicker, swap the dried beans for 1½ cans of navy beans, drained & rinsed. The hummus can be stored in an airtight container in the refrigerator for 3 to 4 days.
FOR THE NAVY BEAN HUMMUS
1 cup dried navy beans, sorted, washed, and soaked overnight
3 tablespoons fresh lime juice (from 2 limes)
1 clove garlic
½ teaspoon freshly ground black pepper
¼ cup finely chopped fresh cilantro
FOR THE MIXED VEGETABLES
1 medium beet, peeled and finely grated
1 medium tomato, cored and finely chopped
4 green onions, white and light green parts finely chopped
¼ cup grated carrot
½ cup finely chopped fresh cilantro
½ jalapeño, seeded and finely chopped
1 tablespoon fresh lime juice
2 tablespoons sesame seeds
4 whole-grain pita breads
2 cups salad greens