Tahini is a creamy puree of sesame seeds that has a light nut-like flavor. It can be found at many supermarkets and ethnic grocery stores.
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
- 1 tablespoon tahini (sesame seed paste)
- 1 garlic clove, peeled
- Dash of 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.
From Cooking Light magazine
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