Middle East Pita Pockets
|Canned chickpeas||1⁄2 Cup (8 tbs), drained|
|Water||1⁄4 Cup (4 tbs)|
|Sesame seeds||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Pepper sauce||1⁄2 Teaspoon|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Julienne strips yellow squash||1⁄2 Cup (8 tbs)|
|Julienne strips zucchini||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Pita breads||2 (6 Inches In Diameter)|
In container of blender or food processor combine chick peas, water, sesame seeds, lemon juice, garlic, Tabasco sauce and salt.
Cover; blend until smooth.
In medium bowl mix cucumber, yellow squash, zucchini, radishes and green onions.
Cut pita breads in half to form pockets.
Spoon vegetable mixture into each pocket.
Spoon chick pea sauce over vegetables