The only thing that is mandatory in this pita sandwich is the hummus; it is a hummus pita sandwich after all. (Recipe for hummus follows.) So after spooning a generous amount of hummus in the bottom of your pita, fill with any of the following: bell peppers, matchstick carrots, cucumber, spinach, lettuce, tomato. And there, my friends, is a healthy, easy lunch. Use leftover hummus to dip raw veggies or crackers in for a snack.
Perfect Hummus
adapted from David Lebovitz's Cabbagetown Hummus
Ingredients:
2-3 cloves of garlic, coarsely chopped (depending on how much you like your garlic)
1 1/2 teaspoon coarse salt
3/4 cup tahini (sesame paste)
2 tablespoons olive oil
1/3 cup freshly-squeezed lemon juice (2 lemons)
2 cans canned chickpeas, drained
1 cup flat-leaf parsley
1/8 teaspoon chile powder or a few dashes of hot sauce, optional
1/2 cup (or more) water or reserved chickpea liquid
The How-to:
1. In a blender or food processor, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
2. Add the chick peas, parsley leaves, chile powder, and the water or chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
3. Taste, and add more lemon juice or salt if desired, and more liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want.
1. In a blender or food processor, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
2. Add the chick peas, parsley leaves, chile powder, and the water or chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
3. Taste, and add more lemon juice or salt if desired, and more liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want.
*Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.
