Grilled Hummus Pitawiches
A grilled spinach, cheese, and tomato sandwich, topped with homemade hummus, can't be beat!
Serves: 6 servings
- 6 whole wheat or oat bran pita pockets (6-inch rounds)
- 18 fresh spinach leaves
- 3 medium plum tomatoes, thinly sliced
- 1 1/2 cups shredded nonfat or reduced-fat mozzarella cheese
- Nonstick olive oil cooking spray
- 1 can (1 pound) chickpeas, rinsed and drained, or 1 3/4 cups cooked chickpeas
- 1/2 cup sliced scallions
- 1/4 cup finely chopped fresh parsley
- 1/4 cup plain nonfat or low-fat yogurt
- 2-3 tablespoons toasted sesame tahini
- 1 1/2 teaspoons crushed fresh garlic
- 1/4 teaspoon ground black pepper
- To make the filling, place all of the filling ingredients in a food processor, and process until smooth. Set aside.
- Using a sharp knife or scissors, cut each pita round about two-thirds of the way around the edges. Carefully open the pita bread round, and spread 1/4 cup of the filling over the bottom layer. Arrange first 3 spinach leaves, then 3 slices of tomato, and finally 1/4 cup of cheese over the filling.
- Coat a large nonstick griddle or skillet with nonstick olive oil cooking spray, and preheat over medium heat. Lay the sandwiches on the griddle, and cook for about 2 minutes, or until the bottoms are lightly toasted. Spray the tops of the sandwiches with the cooking spray, turn them over, and cook for another couple of minutes, or until both sides are toasted, the filling is hot, and the cheese is melted.
- Cut each sandwich into 4 wedges, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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