Pitas Stuffed With Hummus and Tomato

Name: Pitas Stuffed With Hummus and Tomato
Yield: 6 pitas
Cuisine: Middle Eastern
Ingredients: 1 19-ounce can chickpeas, drained and thoroughly rinsed; 3 tablespoons tahini; 4 tablespoons water; 2 tablespoons lemon juice; 2 large cloves garlic, finely minced; 2 teaspoons reduced-sodium tamari; 2 tablespoons minced parsley; 6 whole-wheat pitas; 3 large scallions, thinly sliced; 3 large ripe tomatoes

By Marian Burros

Published May 28, 1991

Total Time: 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: EATING WELL; Between the Bread, Lower-Fat Fillings

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Ingredients

Yield:6 pitas

1 19-ounce can chickpeas, drained and thoroughly rinsed
3 tablespoons tahini
4 tablespoons water
2 tablespoons lemon juice
2 large cloves garlic, finely minced
2 teaspoons reduced-sodium tamari
2 tablespoons minced parsley
6 whole-wheat pitas
3 large scallions, thinly sliced
3 large ripe tomatoes

Ingredient Substitution Guide

Preparation

Step 1
Combine chickpeas, tahini, water, lemon juice, garlic and tamari in food processor and process until well blended and smooth.
Step 2
Stir in the parsley.
Step 3
Toast pitas until they begin to puff; slice almost completely through into two circles.
Step 4
Spread ⅓ cup tahini mixture over half of each pita; top with ⅙ of the sliced scallions and slices of ½ a tomato. Top with other pita circle and serve.