Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Chickpeas -- cooked and |
| \N \N | Drained |
| 4 \N | Cloves garlic -- minced |
| 1 teaspoon | Low-sodium tamari or soy |
| \N \N | Sauce |
| ½ cup | Lemon juice |
| ¾ cup | Tahini |
| 2 tablespoons | Minced parsley |
| 2 tablespoons | Minced red onion |
| 2 tablespoons | Minced celery |
| 1 cup | Coarsely chopped tomatoes |
| 1 cup | Peeled and seeded cucumber |
| \N \N | Coarsely chopped |
| 2 teaspoons | Apple cider vinegar |
| 3 teaspoons | Olive oil |
| 2 larges | Rounds whole wheat pita |
| \N \N | Bread |
| 2 cups | Shredded lettuce |
1. In a food processor or blender, puree chick-peas, garlic, tamari sauce, lemon juice, and tahini until smooth. Set aside.
2. In a small bowl combine parsley, red onion, celery, tomatoes, cucumber, vinegar, and olive oil, and toss well. Let marinate at room temperature for 10 minutes.
3. Slice pita rounds in half. Open each half carefully and spread with hummus. Stuff with lettuce and marinated vegetables, including a small spoonful of the marinade. Serve immediately.
Recipe By : the California Culinary Academy File