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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

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  • 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.

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  • 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.

Tips

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

Nutrition Facts

473 calories; 19 g total fat; 3 g saturated fat; 0 mg cholesterol; 802 mg sodium. 64 g carbohydrates; 5 g fiber; 14 g protein; 62 RE vitamin a; 21 mg vitamin c; 111 mg calcium; 6 mg iron;

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