Middle Eastern Salad

Ingredients

• 2 medium cucumbers
• 2 medium tomatoes
• 1/4 cup snipped fresh parsley
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15 or 16 oz can) chick peas (garbanzo beans)
• 1/2 cup tahini ( Tahini is a puree of sesame seeds and can be found in large supermarkets, Middle Eastern markets or other specialty food stores)
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 8 large pita bread rounds
• 1/8 to 1/4 teaspoon ground red pepper

Method

Peel cucumbers and chop cucumber and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive, 1/8 teaspoon salt and pepper. Cover and chill.
Wrap pita rounds in foil and heat in 350°F oven for 30 minutes or until warm. To make the hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini and garlic. Add 1 tablespoon of remaining olive oil, lemon juice and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil and sprinkle with red pepper. Serve with cucumber and tomato salad.

Note: My family does not like their pita bread heated and it tastes just as well cold, instead of red pepper I have used paprika