Middle Eastern dinner put together in 15 minutes! Progresso™ chickpeas pack a punch in this homemade hummus pita bread sandwiches, while roasted bell peppers add zing - a fresh and flavorful meal.
(15 oz) can Progresso™ Chickpeas, drained, rinsed
tablespoon lemon juice
tablespoon olive oil
garlic cloves, chopped
cup drained roasted red bell peppers (from 7.25-oz jar)
cucumber, thinly sliced
(6 inch) whole wheat pita (pocket) breads, halved
In food processor bowl with metal blade, combine chickpeas, lemon juice, oil and garlic; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until peppers are finely chopped.
To assemble sandwiches, place lettuce leaf and cucumber slices in each pita bread half. Spoon about 3 tablespoons hummus in each.
Roasted red peppers give hummus an added zing loaded with vitamin C, an antioxidant that helps protect the body from damage.
If a food processor is not available, mash the chickpeas with a fork. The mixture may be slightly lumpy, but the texture does not interfere with the flavor.
Place bell peppers on broiler pan. Broil 4 to 6 inches from heat for 5 to 10 minutes, rotating peppers as skin blackens. Wrap peppers in damp paper towels and place in plastic bag. Cool 10 minutes. Peel skin from peppers; discard skin. Use roasted peppers as directed in recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.