Sun-Dried Tomato Hummus Dip or Sandwich (Cinch! Friendly) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I am following the Cinch! diet by Cynthia Sass. I am entering recipes that I come up with based on her guidelines, but that are not in her book. PRODUCE: celery, tomatoes, carrots, green pepper, sun-dried tomatoes WHOLE GRAIN: 1/2 whole grain pita LEAN PROTEIN: garbanzo beans (chickpeas) PLANT-BASED FAT: Tahini and Olive Oil SASS: Lemon juice and zest, garlic, black pepper, paprika, dill Ingredients:
3 celery ribs |
1/2 cup cherry tomatoes |
1/2 cup carrot, julienned |
1 small green pepper, sliced |
2 sun-dried tomatoes |
1/2 pita bread, whole wheat |
1/2 cup garbanzo beans, drained and rinsed |
1 tablespoon tahini |
1/2 tablespoon olive oil |
1 teaspoon lemon juice |
1/4 teaspoon lemon zest |
1 garlic clove (or to taste) |
1/4 teaspoon coarse black pepper, freshly grated |
1 pinch paprika (smoked if you can find it) |
1/4 teaspoon fresh dill, chopped |
Directions:
1. Drain and rinse garbanzo beans.
2. In a food processor or blender, combine garbanzo beans, sun-dried tomatoes, tahini, lemon juice, lemon zest, garlic, dill, and black pepper until smooth. (Pretty much everything goes in here except the paprika and the olive oil!). Set aside.
3. Now you choose to cut the 1/2 pita into wedges, slice the vegetables into sticks (keep the cherry tomatoes whole) and top the hummus with the olive oil and paprika and use the hummus as a dip.
4. - OR -
5. Open the half pita, shred or julienne the vegetables (cutting the tomatoes in half) and fill the pita first with half the hummus, a bit of the paprika and olive oil, some of the vegetables, and then alternate. Use what's left as a side dip.
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