HOT HUMMUS POCKETS
Filling:
1 Can Garbanzo beans rinsed and drained
½ Cup Sliced scallions
½ Cup Nonfat plain yogurt
1 Tbs Sesame seed paste
1 ½ tsp Crushed fresh garlic
¼ tsp Ground black pepper
Pitas:
6 Medium Whole-wheat pita pockets
18 Fresh spinach leaves
3 Medium Plum tomatoes, thinly sliced
8 Oz Low-fat shredded mozzarella cheese
Combine all filling ingredients in a food processor bowl and process until smooth. Set aside. Cut each pita round about 2/3 of the way around the edges. Carefully open the pita and spread ¼ cup of the filling over the bottom layer. Top filling with 3 spinach leaves, then 3 slices of tomato, and ¼ cup of shredded cheese.
Coat a large nonstick skillet with olive oil cooking spray and preheat to medium. Cook sandwiches on the skillet until bread is lightly toasted and cheese is melted. (About 2 minutes per side.) Cut into 4 wedges and serve hot.
Servings: 6
|
