| 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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