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Suggest a better description1. Preheat oven to 350 degrees F. In food processor or blender combine garbanzos, garlic, yogurt, and lemon juice; process or whirl until smoothly pureed. Blend in tahini. 2. Wrap pita breads loosely in foil and heat in oven until warm (10 to 15 minutes). Cut each in half to make 2 half-rounds. 3. While bread warms, lightly mix lettuce, cucumber, pepper, onion, olives, and cheese. 4. To serve, spread about 1 heaping tablespoon of the tahini mixture in each pita bread half. Lightly combine lettuce mixture and Cumin Dressing. Divide salad filling evenly among pita bread halves. Serve at once. Cumin Dressing: In a small bowl mix vinegar, lemon juice, salt, cumin, paprika, and oregano. Using a whisk or fork, gradually mix in oil. Makes about 1/3 cup. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 240 | ||
Calories from Fat: 103 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 441.3mg | 15 % | |
Potassium 136.5mg | 4 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 25.6g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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