Hummus in pita pockets

8 Servings

Ingredients

Quantity Ingredient
3 cups Chickpeas -- cooked and
Drained
4 Cloves garlic -- minced
1 teaspoon Low-sodium tamari or soy
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
Coarsely chopped
2 teaspoons Apple cider vinegar
3 teaspoons Olive oil
2 larges Rounds whole wheat pita
Bread
2 cups Shredded lettuce

Directions

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

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