| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main course, One-dish me, Quick dishe, Vegetarian* |
2 |
Servings |
INGREDIENTS
| 1 |
|
15-oz garbanzo beans |
| 1 |
T |
Tahini |
| 1 |
|
Clove garlic, peeled |
| 1 |
ds |
Crushed red pepper |
| 3 |
T |
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 |
T |
Minced fresh cilantro |
| 1 |
T |
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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