Pita Pocket with Hummus & Veggies
Serves 5 | Prep Time 10 minutes | Cook Time 5 minutes
Ingredients
• 5 whole wheat pita pockets
• 1 medium organic tomato, sliced
• 1 medium cucumber, sliced
• 3 cups shredded romaine lettuce
• HUMMUS
• 30 ounces Eden Garbanzo Beans, drain and reserve 1/2 cup bean liquid
• 1/2 cup reserved bean cooking liquid
• 1/4 cup EDEN Roasted Sesame Tahini
• 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)
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 Information
Per serving: 462 calories, 14g fat (26% calories from fat), 18g protein, 70g carbohydrate, 14g fiber, 0mg cholesterol, 528mg sodium