VEGGIE SALAD IN A POCKETS WITH SPICY HUMMUS

1 cup chopped yellow summer squash and/or zucchini
3/4 cup chopped broccoli
2 plum tomatoes, seeded, chopped (about 1/3 cup per tomato)
8 pitted kalamata or ripe olives, chopped
2 tablespoons snipped fresh flat-leaf or regular parsley
2 tablespoons bottled fat-free Italian salad dressing
2 whole-wheat pita bread rounds (6 to 7 inch), halved crosswise (OR 4 whole-wheat flour tortillas; 6 to 7 inch))
1/2 cup Spicy Hummus (recipe)

In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among 6 airtight storage containers or resealable plastic bags. Cover or seal; chill overnight.

Spread the insides of each pita half or tortilla with 2 tablespoons Spicy Hummus. Fold the tortillas in half. Wrap the pita bread halves or tortillas in plastic wrap or place in an airtight storage container.

For each serving, pack a container of vegetable mixture and a pita half or tortilla in an insulated container with an ice pack. Serve within 5 hours.

To serve, unfold tortilla, if using. Stuff vegetable mixture into pita bread half or spoon onto tortilla; fold or roll tortilla, if using.

SPICY HUMMUS
Makes 1 1/3 cups

15 to 19 ounces canned white beans (navy beans or cannellini / white kidney beans)
1/4 cup bottled fat-free Italian salad dressing
1 tablespoon spicy brown mustard

Rinse a can of beans; drain the beans in a colander.

In a food processor, combine drained beans, salad dressing, and mustard. Cover and process until smooth and spreadable. (Or use a potato masher or fork to mash beans. Stir in salad dressing and mustard.)

Transfer hummus to an airtight storage container. Cover and chill in the refrigerator for up to 1 week. Use as directed in Veggie Salad in a Pocket or serve as an appetizer with vegetables or toasted Whole-wheat pita triangles.

Enjoy leftover Spicy Hummus as a snack with vegetable dippers.

Servings: 4
Source: Better Homes and Gardens, Diabetic Living, Spring 2006