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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

stdpudel's Review

Purduekel
September 26, 2013
N/A

impeck1's Review

snoopy66
September 14, 2011
great lunch

Purduekel's Review

melissaserfass
February 05, 2010
Very good and easy weeknight meal. I used pre-made hummus that I always have on hand which made it even easier. The addition of mint to the veggie mixture is great and I added a little lemon juice and about a 1/2 tsp of olive oil to add a little moisture and flavor. Will make again!

melissaserfass's Review

impeck1
October 16, 2009
N/A

snoopy66's Review

stdpudel
March 12, 2009
I made this as directed (although I doubled the recipe), but it was very dry and chunky. I even added more of the chick pea liquid. Plenty of good garlic and lemon flavors. I ended up adding a small pinch of salt and olive oil (I know, not so lo-cal anymore), but it needed something for flavor and texture. I would make again with the additions mentioned.