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
How to Make It
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.
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.
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!
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.
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