SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Middle Eastern Salad Plate

Makes: 6 servings
Start to Finish 350°F 35 mins
Middle Eastern Salad Plate
Ingredients
  • 2  medium cucumbers
  • 2  medium tomatoes
  • 1/4  cup  snipped fresh parsley
  • 2  tablespoons  white wine vinegar
  • 3  tablespoons  olive oil
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  coarse black pepper
  • 1 15 - 16  ounce can  chickpeas (garbanzo beans)
  • 1/2  cup  tahini (see note below)
  • 4  cloves garlic, minced
  • 1  tablespoon  lemon juice
  • 1/4  teaspoon  salt
  • 8  large pita bread rounds
  • 1/8 - 1/4  teaspoon  ground red pepper
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 473,
  • Fat, total (g) 19,
  • sat. fat (g) 3,
  • carb. (g) 64,
  • fiber (g) 5,
  • pro. (g) 14,
  • vit. A (RE) 62,
  • vit. C (mg) 21,
  • sodium (mg) 802,
  • calcium (mg) 111,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe