Hummus-Stuffed Pitas with Vegetables

Name: Hummus-Stuffed Pitas with Vegetables
Yield: 6 servings (serving size: 2 stuffed pita halves)
Ingredients: ¼ cup plain fat-free yogurt; ¼ cup water; 2 tablespoons fresh lemon juice; 2 tablespoons tahini (sesame-seed paste); 1/2teaspoon salt; ⅛ teaspoon ground red pepper; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 ½ 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

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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.

By Greg Patent

Recipe by Cooking Light May 2004

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Hummus-Stuffed Pitas with Vegetables

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Hummus-Stuffed Pitas with Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Hummus-Stuffed Pitas with Vegetables