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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I added way more than several dashes of hot pepper sauce, and it is the winning flavor to me. I didn't bother sauteeing the onion and garlic because I love it plain. If my cilantro hadn't gone bad I would have added it to the mixture. I did add salt and pepper. Recipe courtesy of Best Recipes of the Great Food Companies. Ingredients:
15 ounces garbanzo beans, drained |
3 tablespoons lemon juice |
3 dashes hot pepper sauce |
1/4 cup onion, chopped |
1 garlic clove, minced |
2 teaspoons cooking oil |
1/2 cup sesame seeds, toasted |
1/4 cup tahini paste (sesame seed paste) |
1/4 cup green pepper, chopped |
4 pita bread rounds (small) |
1 1/2 cups lettuce, shredded |
1 1/2 cups feta cheese, crumbled |
1 medium tomato, chopped |
1/2 cup ripe olives, drained and sliced |
Directions:
1. Preheat oven to 350.
2. Drain beans, reserving 3 tablespoons liquid.
3. Place beans, liquid, lemon juice, and pepper sauce in a blender container or food processor. Cover and blend or process until pureed.
4. Cook onion and garlic in oil until tender.
5. Stir together the bean mixture, onion mixture, sesame seed, tahini, and green pepper.
6. Split pita rounds horizontally and bake 5 minutes.
7. Top with lettuce and 1/2 cup bean mixture.
8. Add cheese, tomato, and olives.
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