White Bean and Hummus Pitas

White Bean and Hummus Pitas

Hummus
1 small garlic clove, chopped
1 (15oz) can great northern beans, drained, rinsed
1 Tablespoon lemon juice
3 Tablespoons olive or vegetable oil
¼ teaspoon salt
Dash ground red pepper (cayenne)
¼ cup loosely packed fresh parsley

Sandwiches
1 ½ cups loosely packed spinach leaves
1 medium zucchini, very thinly sliced
4 very thin slices red onion, halved
8 thin slices tomato, halved
4 (6-inch)whole wheat pita (pocket) breads, halved

Chop garlic in food processor bowl with metal blade. Add all remaining hummus ingredients except parsley; process 1 -2 minutes or until smooth. Add parsley; pulse to chop. (If you have a really strong processor, you can add everything at once).

To assemble sandwiches, place spinach leaves, zucchini, onion and tomato slices in each pita bread half. Spoon about 2 Tablespoons (or more if you like) hummus into each.

8 sandwiches; 4 servings

Middle Eastern Pasta Skillet

Middle Eastern Pasta Skillet

8oz. (2 ¼ cups) uncooked ziti or penne
3 Tablespoons olive or olive oil
3 cups cubed eggplant
1 small green bell pepper, cut into bite-sized strips
1 small onion, cut into thin wedges
½ cup water
½ teaspoon salt
4 Italian plum tomatoes, diced
1 (6oz) container (2/3 cup)purchased garlic or roasted pepper hummus

Cook ziti to desired doneness.

Meanwhile, heat 1 Tablespoon of the oil in 12-inch skillet over medium-high heat until hot. Add eggplant, bell pepper and onion; cover and cook 3 minutes, stirring once. Add water and salt; cook 4 minutes or until eggplant is tender.

Stir in tomatoes, hummus and remaining 2 Tablespoons oil; cook 2 to 3 minutes or until thoroughly heated. Add cooked ziti; toss gently to coat.

4 (1 ¾ cup) servings