Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 sandwiches (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

299 calories; calories from fat 22%; fat 7.3g; saturated fat 2g; mono fat 2.3g; poly fat 2.4g; protein 12.7g; carbohydrates 47.7g; fiber 4.9g; cholesterol 8mg; iron 4.1mg; sodium 337mg; calcium 135mg.
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