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Red Pepper Hummus Pita Sandwiches

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Red Pepper Hummus Pita Sandwiches
  • Prep 15 min
  • Total 15 min
  • Servings 4
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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.
Updated Dec 26, 2014

Ingredients

Hummus

  • 1 (15 oz) can Progresso™ Chickpeas, drained, rinsed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1/3 cup drained roasted red bell peppers (from 7.25-oz jar)

Sandwiches

  • 8 lettuce leaves
  • 1 cucumber, thinly sliced
  • 4 (6 inch) whole wheat pita (pocket) breads, halved

Steps

  • 1
    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.
  • 2
    To assemble sandwiches, place lettuce leaf and cucumber slices in each pita bread half. Spoon about 3 tablespoons hummus in each.

Tips from the Betty Crocker Kitchens

  • tip 1
    Roasted red peppers give hummus an added zing loaded with vitamin C, an antioxidant that helps protect the body from damage.
  • tip 2
    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.
  • tip 3
    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

370 Calories, 7g Total Fat, 14g Protein, 61g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
540mg
15%
Total Carbohydrate
61g
20%
Dietary Fiber
11g
44%
Sugars
8g
Protein
14g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
25%
25%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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