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Middle East Pita Pockets

American.foodie's picture
Ingredients
  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
  Salt 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)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Ingredient: 
Vegetable

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