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Pita Pocket with Hummus & Veggies

Serves 5 | Prep Time 10 minutes | Cook Time 5 minutes

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Ingredients

5 whole wheat pita pockets

1 medium organic tomato, sliced

1 medium cucumber, sliced

3 cups shredded romaine lettuce

HUMMUS

30 ounces Eden Organic Garbanzo Beans, drain and reserve 1/2 cup bean liquid

1/2 cup reserved bean cooking liquid

1/4 cup organic roasted tahini (sesame butter)

1 Tbsp Eden Extra Virgin Olive Oil

1 1/2 tsp Eden Umeboshi Paste
or 1/2 teaspoon Eden Sea Salt

3 cloves garlic, minced

3 Tbsp freshly squeezed lemon juice

2 Tbsp freshly minced parsley

1/2 cup roasted red peppers, (1 small jar)

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Directions

Puree all the hummus ingredients in a blender or food processor until creamy. Heat the pita pockets in a 350° oven for 5 minutes or until warm. Slice in half, open the pita pockets and fill with 2 to 3 tablespoons of hummus and equal amounts of tomato, cucumber and lettuce

Nutritional Info

Per serving: 448 Calories, 13g Fat (25% calories from fat), 19g Protein, 68g Carbohydrate, 13g Fiber, 0mg Cholesterol, 900mg Sodium

Related Recipes

Beans, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Mediterranean, No Sweetener Added, Oils, Vegan, Whole Grain, Whole Grain



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