Cilantro Humus, Pita Bread and Fresh Veggies (debora j)

Photo by debora j.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 1

    25 oz can organic garbanzo beans, 1/2 drained

  • 4

    Tbsp. organic tahini

  • 2

    Tbsp. olive oil

  • 1/4

    small red onion

  • 2

    Tbsp. organic white wine vinegar

  • 1

    tsp. hot sauce (I use Frank's)

  • 1/2

    tsp. organic garlic powder

  • 1/2

    tsp. salt

  • 1/2

    lemon, juiced

  • 1

    bunch organic cilantro, rinse and stems removed

  • 1/4

    tsp. pepper

  • 3

    stalks organic celery, cut into sticks

  • 2

    c. organic baby carrots

  • 1

    c. organic cherry tomatoes

  • 1

    bunch brocollini, tops cut off

  • 1

    organic red bell pepper, cored and cut into strips

  • 2

    c. organic red grapes

  • 6

    organic white mushrooms, quartered

  • 1/2

    c. of black olives or kalmata black olives, pitted

  • 24

    mini pita pocket bread or 3 large pita breads

Directions

1. Gather all ingredients. 2. In a food processor, combine all ingredients from the first group (garbanzo beans to pepper) and puree until smooth. 3. Place in bowl. 4. Clean and chop (as indicated above) the vegetables. Arrange on platter. 5. If you are using mini pitas, microwave for 30 seconds on high to warm them. If you are using the large pitas, cut in half and toast in a toaster. After toasted, slice each half into 3 triangles. Place on platter or separate plate or basket. 6. Enjoy!

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