Mini Hummus Pitas
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    Default Mini Hummus Pitas







    Mini Hummus Pitas
    from health magazine












    Makes 16 appetizers
    Preparation: 20 minutes



    • 1 clove garlic, peeled

    • 1 16-ounce can chickpeas (garbanzo beans), drained

    • 3 tablespoons chopped fresh mint or cilantro

    • 2 tablespoons lemon juice

    • 1 tablespoon olive oil

    • 1 tablespoon dark sesame oil

    • 1/4 teaspoon salt

    • 8 whole wheat mini pita rounds, such as Sahara or Wholesome Choice brand

    • 2 cups mesclun salad greens or torn bibb lettuce leaves

    • 1/2 cup sliced radishes

    • 16 small mint leaves (optional)

     






    Turn on food processor and drop garlic through feed tube; process until minced. Add chickpeas, mint, lemon juice, olive and sesame oils, and salt; process until hummus is well blended, scraping down sides of work bowl once. (Hummus may be chilled up to 1 day. Let come to room temperature before assembling pitas.) Cut pita pocket in half. Open and line each half with a few pieces of lettuce and top with a heaping tablespoon hummus. Tuck radish slices into hummus. Garnish each pita with a mint leaf, if desired.





    Per appetizer: Calories 85 (21% from fat), Fat 2 g (0 g saturated), Protein 3 g, Carbohydrate 14 g, Fiber 2 g, Cholesterol 0 mg, Iron 1 mg, Sodium 189 mg, Calcium 26 mg


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