Description Edit


Ingredients Edit

Directions Edit

  • Combine Chickpeas, tahini, water, lemon juice, garlic and sea salt (optional) in food processor and process until well blended and smooth. Stir in the parsley. Warm pitas until they are soft; slice almost completely through into two circles. Spread 1/3 c. humus over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve. Yields six pitas.

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