Hummus-Stuffed Pitas with Vegetables

You can refrigerate the hummus for up to a week so you don't have to make all six sandwiches at one time. You can also serve it with assorted raw vegetables.

Yield: 6 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 19%
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 10.8g
  • Carbohydrate: 49.7g
  • Fiber: 8.3g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 656mg
  • Calcium: 76mg

Ingredients

  • 1/4 cup plain fat-free yogurt
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame-seed paste)
  • 1/2teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 1/2 tablespoons minced fresh cilantro
  • 6 (6-inch) whole wheat pitas, cut in half
  • 3 cups trimmed arugula
  • 6 plum tomatoes, thinly sliced
  • 1 medium English cucumber, thinly sliced
  • 1 medium red onion, thinly sliced

Preparation

  1. Combine first 7 ingredients in a food processor; process until smooth. Stir in cilantro. Spread 2 tablespoons hummus in each pita half; divide the arugula, tomatoes, cucumber, and onion evenly among pita halves.
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