Hummus pitas with feta-olive salsa
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) garbanzo beans |
| 1 | tablespoon | Tahini |
| 1 | Clove garlic; peeled | |
| 1 | dash | Crushed red pepper |
| 3 | tablespoons | Fresh lemon juice |
| 1 | cup | Chopped tomatoes; * |
| ¾ | cup | Chopped; seeded cuke |
| ¼ | cup | Chopped green onions |
| ¼ | cup | Chopped; pitted Kalamata olives |
| ¼ | cup | Crumbled feta; about 1oz |
| 2 | tablespoons | Minced fresh cilantro |
| 1 | tablespoon | Minced fresh mint |
| 4 | 6\" pita bread; halved | |
Directions
* This is fine if tomatoes are omitted.
Warm the pitas.
Drain the garbanzos in a colander over a bowl, reserving 1T liquid. Combine chickpeas, tahini, garlic, and red pepper in a food processor. Process till smooth, scraping sides of bowl once. Add lemon juice and reserved chickpea liquid; process till smooth. Spoon mixture into a bowl; set aside.
Combine tomatoes, cuke, green onion, olives, feta, cilantro, and mint in a bowl. Spoon 1/4c hummus mixture into each pita half. Top with ¼ cup feta-olive salsa.
Yum!
Recipe by: Cooking Light mag?
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997