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Middle Eastern Salad Plate

This dish, popular from Athens to Zanzibar, is fast, easy to make, high in fiber, and can serve as a side dish or appetizer.

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  • Makes: 6 servings
  • Start to Finish: 35 mins 350°F

Middle Eastern Salad Plate

Ingredients

Directions

  1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.
  2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
  3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.
  4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

From the Test Kitchen

Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

Nutrition Facts (Middle Eastern Salad Plate)

    Per serving:
  • 473 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 802 mg sodium,
  • 64 g carb.,
  • 5 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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