Whole Wheat Pita Pocket With Lettuce Tomato And Eggplant Hummus Spread Recipe

Ingredients

EGGPLANT HUMMUS (makes enough for 8 servings)

1 medium eggplant

1 cup cooked or canned garbanzo beans (no or low salt), reserving liquid

2 tablespoons raw tahini

2 tablespoons fresh lemon juice

4 cloves garlic, finely chopped

1/3 cup bean liquid or water

1 tablepoon dried chopped onions

paprika, for garnish

dried parsley , for garnish

PITA POCKETS

2 whole wheat pita pockets

1 small head romaine lettuce

1 large or 2 small tomatoes, thinly sliced

Preparation

Bake eggplant at 350 degrees for 45 minutes until tender. When eggplant is done blend all hummus ingredients in a blender until creamy smooth. Spread into pita pockets. Add lettuce and tomatoes.

Note: This hummus also makes a wonderful dip for vegetables. Sprinkle with paprika, parsley, and scallions if desired.