This simple Mediterranean-inspired dish is ideal when you want to make lunch in bulk that will last you through the whole week.
Makes up to 7 pitas
What You Need:
For the hummus:
1 14-ounce can garbanzo beans, rinsed and drained
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic
1 teaspoon sea salt
1/4 cup water
For the date jam:
1 cup tightly packed dates, soaked in warm water at least 10 minutes or up to overnight
Whole wheat pitas cut in half (or two slices of whole wheat bread)
What You Do:
- For hummus, in a food processor blend all ingredients until smooth. Reserve two tablespoons for pita or sandwich bread; place remainder in sealed container in the refrigerator for other use.
- For date jam, drain soaked dates and place in food processor, blend until smooth, stopping every minute or so to scrape down the sides. Reserve two tablespoons for pita or sandwich bread. Place remainder in a sealed glass jar in the fridge for other use.
- Spread two tablespoons of hummus and two tablespoons date jam onto pita or sandwich bread and serve with sliced cucumbers.
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!