Mediterranean Pita Rounds
|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)|
Position knife blade in food processor bowl; add first 4 ingredients.
Process until smooth, scraping sides of processor bowl occasionally.
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.