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.
Servings:
Makes 6 servings.
Total Time:
35 mins
Ingredients
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2 mediumcucumberssee savings
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2 mediumtomatoessee savings
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1/4 cupsnipped fresh parsleysee savings
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2 tablespoonswhite wine vinegarsee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspooncoarse black peppersee savings
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1 15- or 16-ounce canchickpeas (garbanzo beans), drained and rinsedsee savings
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2 tablespoonstahini (see note below)see savings
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4 clovesgarlic, mincedsee savings
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1 tablespoonolive oilsee savings
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1 tablespoonlemon juicesee savings
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1/4 teaspoonsaltsee savings
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Watersee savings
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3large pita bread roundssee savings
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1/8 to 1/4 teaspoonground red peppersee savings
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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
Per serving: 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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