Hummus-Stuffed Pitas with Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. Ingredients:
1/4 cup plain fat-free yogurt |
1/4 cup water |
2 tablespoons fresh lemon juice |
2 tablespoons tahini (sesame-seed paste) |
1/2teaspoon salt |
1/8 teaspoon ground red pepper |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 1/2 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 |
Directions:
1. Combine first 7 ingredients in a food processor; process until smooth. Stir in cilantro. Spread 2 tablespoons hummus in each pita half; divide the arugula, tomatoes, cucumber, and onion evenly among pita halves.
|
|