Hummos bi Tahini with Sprouts and Cherry Tomatoes in a Pita Pocket
These beautiful, healthful sandwiches are colorful and attractive to serve when afternoon guests arrive. They're quick to make.
INGREDIENTS | SERVES 4
- 1 (15.5-ounce) can chickpeas (garbanzos), drained and rinsed
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon ground cumin
- Juice of 1 lemon (about 2 ounces)
- ⅓ cup, plus 1 tablespoon, olive oil
- Coarse salt and freshly ground black pepper
- 4 (7-inch) loaves pita bread
- 1 cello box alfalfa sprouts
- 12 ripe cherry tomatoes, washed and halved
To make the hummos (hummus), purée together the chickpeas, tahini, cumin, and half of the lemon juice at high speed in a food processor. While machine is running, gradually add ⅓ cup olive oil.
Adjust flavor to taste with salt, pepper, and remaining lemon juice.
Make an opening at the top of each pita, and slather each generously with hummos.
Into each pocket, stuff a tuft of alfalfa sprouts the size of a golf ball, and 6 cherry tomato halves.
Drizzle remaining olive oil over contents of all sandwiches. Serve with pepperoncini or other spicy pickles.
The Great Tahini
That hard-to-define, slightly smoky, slightly nutty dimension to many Middle Eastern foods is a fine-ground sesame seed paste called tahini. It's excellent in dressings, and combines beautifully with anything containing chickpeas for both wonderful flavors and complete proteins.
