| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Sandwiches, Snacks |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Chickpeas, cooked and |
|
|
Drained |
| 4 |
|
Cloves garlic, minced |
| 1 |
t |
Low-sodium tamari or soy |
|
|
Sauce |
| 1/2 |
c |
Lemon juice |
| 3/4 |
c |
Tahini |
| 2 |
T |
Minced parsley |
| 2 |
T |
Minced red onion |
| 2 |
T |
Minced celery |
| 1 |
c |
Coarsely chopped tomatoes |
| 1 |
c |
Peeled and seeded cucumber |
|
|
Coarsely chopped |
| 2 |
t |
Apple cider vinegar |
| 3 |
t |
Olive oil |
| 2 |
|
Rounds whole wheat pita |
|
|
Bread |
| 2 |
c |
Shredded lettuce |
INSTRUCTIONS
In a food processor or blender, puree chick-peas, garlic, tamari
sauce, lemon juice, and tahini until smooth. Set aside. 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. 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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God: He holds the future…”