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Middle Eastern Salad Plate

Source of Recipe

Better Homes and Gardens

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 Tbs white wine vinegar
3 Tbs olive oil
1/8 tsp salt
1/8 tsp coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini
4 cloves garlic, minced
1 Tbs lemon juice
1/4 tsp salt
8 large pita bread rounds
1/8 to 1/4 tsp ground red pepper

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.