Hummus Pitas With Feta-Olive Salsa

HOWARD L. PUCKETT

Yield: 4 sandwiches (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 22%
  • Fat: 7.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 12.7g
  • Carbohydrate: 47.7g
  • Fiber: 4.9g
  • Cholesterol: 8mg
  • Iron: 4.1mg
  • Sodium: 337mg
  • Calcium: 135mg

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

  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.
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