3/4 cup diced, seeded
tomato
2 tablespoons chopped, pitted Greek olives
2 teaspoons olive oil
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup chopped, seeded cucumber
3/4 teaspoon dried dill weed
1/4 cup fat-free plain yogurt
6 pita breads, cut into triangles
Hummus (recipe follows)
Spoon Hummus onto large
plate or serving platter, leaving a border around edge of plate.
Combine tomatoes, olives,
oil, oregano, salt and pepper; spoon mixture over Hummus, leaving
a border of Hummus showing. Spoon combined cucumber and dill
weed over tomatoes, leaving a border of tomatoes showing. Spoon
yogurt over cucumbers. Serve with pita triangles.
Makes 8 servings.
Hummus
1 (15-ounce) can Garbanzo
beans OR 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed,
drained
1/4 cup fat-free plain yogurt
2 to 3 tablespoons tahini (sesame seed paste)
2 cloves garlic
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Process all ingredients
in food processor until smooth.
Makes about 1 3/4 cups.
Nutrient Information Per serving: Per serving:
Calories 237; Fat 5g; % Calories from Fat 18; Potassium 266mg;
Carbohydrate 41g; Folate 89mcg; Sodium 611mg; Calcium 101mg;
Protein 9g; Dietary Fiber 4g; Cholesterol 0mg
Recipe and photograph provided
courtesy of The Bean Education & Awareness Network.
