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

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