Mediterranean Pita Rounds Recipe


Difficulty LevelBetter BuyHealth IndexJust Enjoy


 Canned no salt added garbanzo beans30 Ounce, drained (2 Cans, 15 Ounce Each)
 Skim milk1⁄4 Cup (4 tbs)
 Fresh lemon juice1⁄4 Cup (4 tbs)
 Garlic5 Clove (25 gm)
 8 inch pita bread rounds8
 Olive oil1 Teaspoon
 Frozen chopped spinach10 Ounce, thawed and drained (1 Package)
 Chopped tomato2 Cup (32 tbs)
 Diced green pepper1 Cup (16 tbs)
 Diced sweet red pepper1 Cup (16 tbs)
 Crumbled feta cheese1⁄2 Cup (8 tbs)
 Sliced ripe olives1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2428 Calories from Fat 418

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 67.9 mg22.6%

Sodium 4490.2 mg187.1%

Total Carbohydrates 415 g138.2%

Dietary Fiber 46.7 g187%

Sugars 54.1 g

Protein 110 g219.2%

Vitamin A 706.4% Vitamin C 768.6%

Calcium 147.6% Iron 165.9%

*Based on a 2000 Calorie diet


Position knife blade in food processor bowl; add first 4 ingredients.
Process until smooth, scraping sides of processor bowl occasionally.
Set aside.
Arrange pita bread rounds on ungreased baking sheets; brush with olive oil.
Bake at 450° for 6 min-utes.
Spread bean mixture evenly over pitas, leaving a '1/2-inch border.
Arrange remaining ingredients evenly over pita rounds.
Bake at 450° for 5 minutes or until thoroughly heated and crust is crisp.