More Great Recipes: Vegetarian

Stuffed Pitas


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 19 oz. can of chickpeas, drained and rinsed
3-4 t. tahini
4 t. water
2 t. lemon juice
1-2 small cloves garlic, minced
1/4 sea salt (optional)
2 t. minced parsley
6 whole wheat pitas
4 large scallions, thinly sliced
4 large ripe tomatoes


Combine chickpeas, tahini, water, lemon juice, garlic and sea


salt (optional) in food processor and process until well blended


and smooth. Stir in the parsley. Warm pitas until they are


soft; slice almost completely through into two circles. Spread


1/3 c. hummus over half of each pita; top with 1/6 of the sliced


scallions and slices of 1/2 a tomato. Top with other pita circle


and serve. Yields six pitas.


Pairs Well With


Notes

A dash of local for every season
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