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Hummus Pitas With Feta-Olive Salsa

HOWARD L. PUCKETT
Yield 4 sandwiches (serving size: 2 stuffed pita halves)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.