Ingredients
- 1 19 oz. can of chickpeas, drained and rinsed
- 3-4 tablespoon tahini
- 4 tablespoon water
- 2 tablespoon lemon juice
- 1-2 small cloves garlic, minced
- 1/4 sea salt (optional)
- 2 tablespoon minced parsley
- 6 whole wheat pitas
- 3 large scallions, thinly sliced
- 3 large ripe tomatoes
Directions
Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth. Stir in the parsley. Warm pitas until they are
soft; slice almost completely through into two circles. Spread
1/3 c. humus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato. Top with other pita circle
and serve. Yields six pitas.