Pita bread stuffed with romaine, hummus, red onion and yellow tomatoes from my garden. As you can see from the picture, this could be very easily put into a reusable container and taken to work for lunch. Very nutritious and vegan to boot.
Earlier this week I made pizza from scratch and since I was going to use the barbeque as the oven, (didn’t want to heat my kitchen up with all that extra heat). I made double the amount of dough; used half for the pizza and made pita bread in the barbeque oven right after the pizza was taken out. While the pizza was in the barbeque oven I roasted some sweet red peppers to be used in sandwiches and salads.
So what’s for lunch today?
Pita bread stuffed with romaine, hummus, red onion and yellow tomatoes from my garden. As you can see from the picture, this could be very easily put into a reusable container and taken to work for lunch. Very delicious, nutritious and vegan to boot!
1 15 oz can of organic garbanzo beans, drained and rinsed
1/2 cup raw tahini
1/4 cup extra virgin olive oil
1/4 teaspoon salt
juice of one lemon
1/4 teaspoon grated lemon peel
pepper – 7 to 10 grinds of black pepper – more or less to your taste
3-5 cloves fresh garlic smashed
1/4 cup water or slightly more
1/8 cup chopped fresh parsely
Put the garlic, olive oil and tahini, salt, parsely, grated lemon peel and lemon juice in the blender and blend till the garlic is well incorporated in to the mix (10-20 seconds), Add half the garbanzo beans and puree in the blender for a minute before adding the rest of the garbanzo beans and the water; if it’s not blending smooth because it’s too thick, gradually add more water. Blend until it’s smooth – can take a couple of minutes – depends on your blender. Taste it and add more pepper salt or garlic to your liking.
Since I like to spread this on vegetarian sandwiches, I oftentimes make this very garlicky! It’s great as a dip for veggies, breads or crackers and makes every sandwich taste great! Other ingredients to add to your hummus on a pita: roasted sweet peppers, olives, tabouleh, sliced roasted eggplant, pepperoncini’s.
Coming up next:
Pizza on the barbeque