Hummus Pitas With Feta Olive Salsa

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Hummus Pitas With Feta Olive Salsa

 

1 15-ounce can no-salt-added chickpeas

1 tablespoon tahini

1 garlic clove, peeled

dash crushed red pepper

3 tablespoons fresh lemon juice

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 crumbled Feta cheese

2 tablespoons minced fresh cilantro

1 tablespoon minced fresh mint

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 and

reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set

aside.

Combine tomato and next 6 ingredients (tomato through mint) in a bowl.

Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup

Feta-olive salsa.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

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