Hummus & Tabouleh Sandwiches
These pitas are filled with Mediterranean flavours. You can find tahihi, a sesame paste, in health food and large grocery stores.
Best Health Magazine, March/April 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 can chickpeas (540 mL), rinsed
- 1 tbsp tahini
- 3 tbsp water
- 2 cloves garlic minced
- 2 pinches cumin
- 3 tbsp lemon juice divided
- 3 tbsp extra virgin olive oil divided
- Salt and pepper to taste
- 1 cup tomatoes diced
- 1 cup cucumbers diced
- 1 cup parsley chopped
- 1/2 cup red onion coarsely chopped
- 1/4 cup mint chopped
- 2 large (6 1/2-in.) whole-wheat pitas cut in half
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
To Make Hummus
- Place chickpeas, tahini, water, garlic, cumin and 2 Tbsp (30 mL) each of lemon juice and olive oil in a food processor, and blend till smooth (or mash with a fork until smooth). Add salt and pepper to taste.
To Make Tabouleh
- In a medium bowl, toss together tomatoes, cucumbers, parsley, red onion, mint, and remaining olive oil and lemon juice. Adjust seasoning. Spread one quarter of hummus in each pita half and fill with one quarter of the tabouleh.
Recipe Notes
Per serving: 371 calories, 11 g protein, 15 g fat (2 g saturated fat), 52 g carbohydrates, 10 g fibre, 0 mg cholesterol, 541 mg sodium
