Hummus with Cucumber and Tomato Salad
- For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1/8 teaspoon salt, and black pepper. Cover and chill.
- Wrap pita rounds in foil and heat in a 350 degree F oven for 15 minutes or until warm.
- Meanwhile, to make hummus, in a food processor bowl combine chickpeas, tahini, and garlic. Add olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough water until hummus is same consistency as thick oatmeal.
- Cut warm pita rounds into wedges. Spoon hummus onto plates and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 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 (Hummus with Cucumber and Tomato Salad)
- Per serving:
- 226 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 529 mg sodium ,
- 33 g carb. ,
- 5 g fiber ,
- 9 g pro.