Hemp Hummus Pita Pockets

Serves 2

Fat/Oil per serving:1 gram saturated fat, 3 grams polyunsaturated, 2 grams monounsaturated

30 minutes or fewer

• 1 ½ cups cooked chickpeas (if using canned, rinse them well and skip the cooking)
• 2 tsp. minced garlic
• 3 Tbs. hemp seeds
• 2 Tbs. lemon juice
• ½ cup diced cucumber
• ½ cup diced tomato
• ¼ cup chopped green bell pepper
• ¼ cup chopped parsley
• 2 Tbs. chopped green onion
• ½ tsp. olive oil
• 1 whole-wheat pita

1. Prepare the hummus:  Bring chickpeas, garlic, and 1/2 cup water to a boil in small saucepan. Cook 1 minute, remove from heat. Coarsely mash. Stir in hemp seeds and lemon juice; season with salt and pepper, if desired. Cool.

NOTE:  If using canned chick peas, skip the cooking.  Just drain and rinse well and mash them.  Stir in hemp seeds and lemon juice; season with salt and pepper, if desired.

2. Combine cucumber, tomato, bell pepper, parsley, green onion, lemon juice, and oil in small bowl; season with salt and pepper, if desired.

3. Fill 1/2 whole-wheat pita with 1/3 cup hummus and 1/2 cup cucumber salad.

Recipe from Vegetarian Times Magazine:
http://www.vegetariantimes.com/recipe/hemp-hummus-pita-pockets/