 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
|
Trish Quinn of Cheyenne, Wyoming came up with this spread as an alternative to lunch meat. The pickle juice gives this hummus-like mixture added flavor without fat, she notes. Ingredients:
1/2 cup dill pickle relish |
1/3 cup reduced-fat mayonnaise |
1/4 cup dill pickle juice |
1 tablespoon honey dijon mustard |
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained |
1/3 cup finely chopped celery |
1/3 cup shredded carrot |
7 whole wheat pita pocket halves |
2 cups fresh torn spinach |
7 tomato slices, halved |
Directions:
1. In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth.
2. Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half. Yield: 7 servings.
|
|