Hummus with Cucumber and Tomato Salad
Recipe from Better Homes and Gardens

For an even faster salad, use already made hummus rather than make it.


Hummus with Cucumber and Tomato Salad

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Servings: Makes 6 servings.
Total Time: 35 mins
Related Categories: Chickpea, Cucumbers, Cucumber Salad, Garlic, Tomatoes, Tomato Salad, Vegan Salads, Vegetable Salad, Vegetarian Tomato
 
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Ingredients
  • 2  medium
    cucumbers
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  • 2  medium
    tomatoes
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  • 1/4  cup
    snipped fresh parsley
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  • 2  tablespoons
    white wine vinegar
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    coarse black pepper
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  • 1  15- or 16-ounce can
    chickpeas (garbanzo beans), drained and rinsed
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  • 2  tablespoons
    tahini (see note below)
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  • 4  cloves
    garlic, minced
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  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    lemon juice
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  • 1/4  teaspoon
    salt
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  •  
    Water
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  • 3 
    large pita bread rounds
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  • 1/8  to 1/4 teaspoon
    ground red pepper
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Directions
1.
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.
2.
Wrap pita rounds in foil and heat in a 350 degree F oven for 15 minutes or until warm.
3.
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.
4.
Cut warm pita rounds into wedges. Spoon hummus onto plates and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 servings.

Note
Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Nutrition information
Calories 226, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 529 mg, Carbohydrate 33 g, Fiber 5 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 8%, Iron 13%. Exchanges: Vegetable 2, Starch 1.5, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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