Hummus Pitas With Feta-Olive Salsa

Hummus Pitas With Feta-Olive Salsa Recipe
HOWARD L. PUCKETT

Yield:

4 sandwiches (serving size: 2 stuffed pita halves)

Recipe from

Nutritional Information

Calories 299
Caloriesfromfat 22 %
Fat 7.3 g
Satfat 2 g
Monofat 2.3 g
Polyfat 2.4 g
Protein 12.7 g
Carbohydrate 47.7 g
Fiber 4.9 g
Cholesterol 8 mg
Iron 4.1 mg
Sodium 337 mg
Calcium 135 mg

Ingredients

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
1 tablespoon tahini (sesame seed paste)
1 garlic clove, peeled
Dash of crushed red pepper
3 tablespoons fresh lemon juice
1 cup chopped tomato
3/4 cup chopped seeded English cucumber
1/4 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
4 (6-inch) pita bread rounds, halved

Preparation

Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic, and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside.

Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

Note:

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note