Middle Eastern Salad Plate

Tools

Story Published: Dec 12, 2006 at 5:40 PM MDT

Story Updated: Dec 12, 2006 at 5:40 PM MDT

By Better Homes and Gardens

Ingredients

2 medium cucumbers

2 medium tomatoes

1/4 cup snipped fresh parsley

2 tablespoons white wine vinegar

3 tablespoons olive oil 1/8 teaspoon salt

1/8 teaspoon coarse black pepper

1 15- or 16-ounce can chickpeas (garbanzo beans)

1/2 cup tahini (see note below)

4 cloves garlic, minced

1 tablespoon lemon juice

1/4 teaspoon salt

8 large pita bread rounds

1/8 to 1/4 teaspoon ground red pepper

Directions

For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

Return to Recipes

Current Weather

Current Temp 36.0 °F

Fair

Video

More Weather

Current Weather

More Weather

Upload directly from your mobile device.

Learn how

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.