Photo by: Photo: Oxmoor House
Nothing says spring like these pita pockets loaded with delicate lamb and colorful Minted Pea Hummus. Green peas contribute bold color and are especially high in vitamin K, which helps protect against osteoporosis. Add fresh fruit as a side dish, and you've got a wonderfully healthy meal. Use leftover hummus as a refreshing and vibrant veggie dip. It also goes well with Greek-Style Pita Chips.
Prep: 9 minutes; Cook: 12 minutes; Other: 5 minutes
Oxmoor House APRIL 2009
1. Prepare grill.
2. Combine first 4 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Cut each patty in half. Split each pita in half horizontally, cutting to, but not through, opposite side. Spread 1 tablespoon Minted Pea Hummus on bottom half of each pita, and top with half of 1 patty. Add onion, sprouts, and cucumber, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Mini Lamb Pitas with Minted Pea Hummus recipe
