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Mediterranean Pita Rounds

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Ingredients
  Canned no salt added garbanzo beans 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Skim milk 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Garlic 5 Clove (25 gm)
  8 inch pita bread rounds 8
  Olive oil 1 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Chopped tomato 2 Cup (32 tbs)
  Diced green pepper 1 Cup (16 tbs)
  Diced sweet red pepper 1 Cup (16 tbs)
  Crumbled feta cheese 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄3 Cup (5.33 tbs)
Directions

Position knife blade in food processor bowl; add first 4 ingredients.
Process until smooth, scraping sides of processor bowl occasionally.
Set aside.
Arrange pita bread rounds on ungreased baking sheets; brush with olive oil.
Bake at 450° for 6 min-utes.
Spread bean mixture evenly over pitas, leaving a '1/2-inch border.
Arrange remaining ingredients evenly over pita rounds.
Bake at 450° for 5 minutes or until thoroughly heated and crust is crisp.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Mediterranean
Course: 
Dessert
Method: 
Baked

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