Directions:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
- TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.
- Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.51 Kcal (2732 kJ) | ||
| Calories from fat | 228.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.41g | 39% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 5% | |
| Sodium | 1285.96mg | 54% | |
| Potassium | 388.58mg | 8% | |
| Total Carbs | 93.08g | 31% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 12.38g | 50% | |
| Protein | 21.65g | 43% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 5.2mg | 29% | |
| Calcium | 192mg | 19% | |
| Amount Per 100 g | |||
| Calories | 258.76 Kcal (1083 kJ) | ||
| Calories from fat | 90.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 39% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 5% | |
| Sodium | 509.97mg | 54% | |
| Potassium | 154.1mg | 8% | |
| Total Carbs | 36.91g | 31% | |
| Sugars | 1.13g | 11% | |
| Dietary Fiber | 4.91g | 50% | |
| Protein | 8.59g | 43% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 2mg | 29% | |
| Calcium | 76.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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