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, 14 g fat (26% calories from fat), 18 g protein, 70 g carbohydrate, 14 g fiber, 0 mg cholesterol, 528 mg sodium