I’ve been whipping up quite a few batches of hummus since my last Classic Hummus post. My high school jam might just be moving on its way to becoming my college regular. When I stop in to pick up my lunch every Tuesday morning at Grace’s Kitchen, the cashiers (moi) don’t even have to take my order. They already know it’s going to be hummus on wheat. And the chef (moi as well) knows that she can make some small, creative changes to the order and I’ll still be happy.
This time, I decided to throw in some cilantro, adding a bit more of a pungent boost of freshness to the spread than traditional parsley would. I went with a classic whole wheat pita rather than my standard Ezekiel bread, and added roasted red peppers for a slightly sweet and smoky touch. I swapped lettuce with nutrient-rich spinach to finish off a colorful pallete of flavor bound for my paper-bag lunch. Yum.
Cilantro Hummus Pita Sandwiches
-2 cloves garlic
-1 1/2 cups cooked chickpeas (or 1 15 oz. can, rinsed and drained)
-2 Tbsp. sesame tahini
-2 Tbsp. lemon juice
-1/2 tsp. paprika
-1/2 tsp. cumin
-1/2 tsp. salt
-2 Tbsp. water
-1/4 cup cilantro leaves, packed
-4 jarred roasted red peppers, sliced
Process garlic in a food processor. Add chick peas, tahini, lemon juice, water, and spices, and puree until smooth. Toss in cilantro, and pulse until combined.
Spread a generous layer of hummus on pita. Top with sliced peppers and spinach. Serve.