Pita Bread With Hummus Tomatoes And Mint
|Canned chickpeas||15 1⁄2 Ounce, rinsed, drained|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Tahini||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, seeded, chopped|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Whole wheat pita||2 Small (Mini Size)|
Combine first 5 ingredients in processor; puree.
Season hummus with generous amount of pepper. (Can he prepared 1 day ahead. Cover and refrigerate.)
Combine tomato, mint and onions in bowl.
Season with salt and pepper.
Toast pita breads until crisp.
Spread each round generously with hummus. (Reserve remaining hummus for another use.)
Top with tomato mixture.
Cut each in half and serve.