| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main course, Vegetarian*, One-dish me, Quick dishe |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) garbanzo beans |
| 1 |
tb |
Tahini |
| 1 |
|
Clove garlic; peeled |
| 1 |
ds |
Crushed red pepper |
| 3 |
tb |
Fresh lemon juice |
| 1 |
c |
Chopped tomatoes; * |
| 3/4 |
c |
Chopped; seeded cuke |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Chopped; pitted Kalamata olives |
| 1/4 |
c |
Crumbled feta; about 1oz |
| 2 |
tb |
Minced fresh cilantro |
| 1 |
tb |
Minced fresh mint |
| 4 |
|
6" pita bread; halved |
INSTRUCTIONS
* 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 1/4 cup
feta-olive salsa.
Yum!
Recipe by: Cooking Light mag?
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec
11, 1997
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