* This is fine if tomatoes are omitted. Warm the pitas. Drain the garbanzos in a colander over a bowl, reserving 1T liquid. Combine chickpeas, tahini, garlic, and red pepper in a food processor. Process till smooth, scraping sides of bowl once. Add lemon juice and reserved chickpea liquid; process till smooth. Spoon mixture into a bowl; set aside. Combine tomatoes, cuke, green onion, olives, feta, cilantro, and mint in a bowl. Spoon 1/4c hummus mixture into each pita half. Top with 1/4 cup feta-olive salsa. Yum! Recipe by: Cooking Light mag? Posted to EAT-L Digest by Kaye Sykes
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 2|
|Calories from Fat: 138 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 25.2mg||8 %|
|Sodium 1416mg||49 %|
|Potassium 924.6mg||24 %|
|Total Carbohydrate 92.1g||27 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 78.1g|
|Protein 22.8g||33 %|
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Calories per serving: 583
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