Wednesday, October 8, 2008


I made this recipe and found it to be very good. I love hummas, so you can use this recipe for hummas served with plain pita triangles or vegetables too. When I make just the hummas, I top it with a drizzle of olive oil, chopped tomatoes and chopped onions or scallions. So good.

1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
2 tbs. tahini (sesame seed paste)
1 garlic clove, peeled
Dash of crushed red pepper
2 tbs. lemon juice
1 tbs. olive oil
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
4 (6-inch) pita bread rounds, halved

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, olive oil and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside.
Combine tomato and next 6 ingredients (tomato through cilantro) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

Serves 4- serving size 2 stuffed pita halves each
Cooking Light Magazine

1 comment:

Suz-- said...

Made it for lunch this week... very good!