Middle Eastern Summer Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium cucumbers
• 2 medium tomatoes
• 1/4 cup snipped fresh parsley
• 2 tablespoons wine vinegar
• 3 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarse black pepper
• 1 (15 ounce) can chickpeas (garbanzo beans)
• 1/2 cup tahini
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 8 large pita bread rounds
• 1/8-1/4 teaspoon ground red pepper

Recipe

• 1 for the salad: peel the cucumbers (optional, i never peel mine).
• 2 chop the cucumbers and the tomatoes.
• 3 toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
• 4 cover and chill.
• 5 wrap pita rounds in foil and heat in a 350 degree f oven for 30 minutes or until warm.
• 6 for the hummus: meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
• 7 in a food processor bowl combine the chickpeas, tahini, and garlic.
• 8 add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
• 9 cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
• 10 cut the warm pita rounds into wedges.
• 11 spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
• 12 serve with cucumber and tomato salad.