HUMMUS AND GRATED VEGGIES IN WHOLE WHEAT PITA

"What sets our hummus apart from the rest is a touch of honey it's delicious. This classic Middle Eastern treat is perfect for the vegetarians on your guest list and tasty enough for all the others. The hummus is a fast, easy, do-ahead item and the sandwich assembly is a snap. If you really want to be extra, extra good, use organic veggies for this healthy sandwich."

FOR THE HUMMUS:
3/4 cup sesame tahini, stirred before measuring
1 (15.5-ounce) can garbanzo beans (chickpeas), rinsed and drained (about 2 cups)
1 medium clove garlic, cut into large pieces
Juice of 2 lemons (about 1/4 cup)
1/2 cup water, preferably filtered
1 teaspoon honey
1 teaspoon kosher salt
FOR THE PITA SANDWICHES:
4 (7-inch) whole-wheat pita breads or 8 whole-wheat mini pitas
2 tablespoons bottled Italian dressing, optional
2 carrots, grated (about 1 cup)
1 small zucchini, grated (about 1 cup)
12 thin slices cucumber
2 medium vine-ripened tomatoes, sliced
2 cups alfalfa sprouts

TO MAKE THE HUMMUS:
Spoon 3/4 cup of tahini into a food processor fitted with a metal blade, add the garbanzo beans and garlic, and process the mixture at high speed for 3 to 4 minutes or until it forms a coarse paste. While the food processor is running, add the lemon juice, water, honey, and salt.

Process the hummus for 2 minutes longer or until it is smooth. Using a spatula, scoop the hummus into an airtight container. Refrigerate it until you are ready to assemble the sandwiches

TO ASSEMBLE THE SANDWICHES:
Slice the pita breads in half crosswise to make 2 pockets. Gently open each pocket. If you are using 7-inch pitas, spread about 2 tablespoons of hummus into each pocket. If you are using mini pitas, spread 1 tablespoon into each pocket.

If you wish, pour the Italian dressing into a small bowl, add the grated carrots and zucchini, and toss the vegetables to coat them.

Place equal portions of grated carrots and zucchini into each pocket and follow with equal portions of cucumber and tomatoes. Add equal portions of sprouts to complete the sandwiches.

TO SERVE:
Place the stuffed pockets on individual plates or on a large
serving platter for a buffet.

Makes 4 sandwiches (8 pita pockets) or 8 mini sandwiches (16 pita pockets)
Source: The Golden Pear Cafe Cookbook by Keith E. Davis