Middle East Pita Pockets Recipe
Ingredients
1/2 cup canned chick peas, drained
1/4 cup water
2 tablespoons sesame seeds
1 tablespoon lemon juice
1 clove garlic
1/2 teaspoon pepper sauce
1/2 teaspoon salt
1/2 cup chopped cucumber
1/2 cup julienne strips yellow squash
1/2 cup julienne strips zucchini
1/4 cup sliced radishes
1/4 cup sliced green onions
2 pita breads, 6 inches in diameter
Directions
In container of blender or food processor combine chick peas, water, sesame seeds, lemon juice, garlic, Tabasco sauce and salt.
Cover; blend until smooth.
In medium bowl mix cucumber, yellow squash, zucchini, radishes and green onions.
Cut pita breads in half to form pockets.
Spoon vegetable mixture into each pocket.
Spoon chick pea sauce over vegetables
Cover; blend until smooth.
In medium bowl mix cucumber, yellow squash, zucchini, radishes and green onions.
Cut pita breads in half to form pockets.
Spoon vegetable mixture into each pocket.
Spoon chick pea sauce over vegetables
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