Review: Hummus Pitas with Feta-Olive Salsa

[valchemist]

Last night, I made the Hummus Pitas with Feta-Olive Salsa from October 1997. What an excellent recipe. Easy and chock full of all of my favorite ingredients. Great light meal for a warm summer night.

Here are a few notes I made to myself regarding the recipe...

I made the hummus the night before, as it keeps well. The hummus was very good, but it was a bit on the lemony side. Next time I will try the Eating Well recipe or use only 2 tbsp lemon and add an extra tbsp of chickpea juice. I followed the recipe as written except I didn't add the mint or the green onions. Oh yeah, And I only filled up three pitas instead of four (as a result, I had some leftover filling and hummus but not too much because I overfilled the pitas).

[heidibowman]

Valchemist,

Please post this recipe. It sounds like a great light dinner idea.

TIA,

Heidi

[valchemist]

oops, I meant to post it. sorry!



* Exported from MasterCook *

Hummus Pitas with Feta-Olive Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oct '97 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
1 tablespoon tahini (sesame seed paste)
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 (1 ounce) 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.

Serving Size: 2 stuffed pita halves

Source:
"Cooking Light, October 1997, p.174"
Copyright:
"Cooking Light"
Yield:
"4 sandwiches"


Per Serving (excluding unknown items): 340 Calories; 7g Fat (19.0% calories from fat); 14g Protein; 55g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 532mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.