A Week Gone Vegetarian: Pitas Stuffed with Pesto Hummus & Vegetables

This is another recipe I got from one of my beloved Cooking Club magazines. The pesto hummus is AMAZING! Wonder why I never thought of that?

• Makes 4 Sandwiches •

1 medium garlic clove, coarsely chopped
1 1/2 cups packed fresh basil
2 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup purchased hummus
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
1 cup garbanzo beans, drained, rinsed
1 cup quartered grape or cherry tomatoes
3/4 cup chopped cucumbers
1/2 cup coarsely chopped walnuts
1/3 cup crumbled feta cheese
1 tablespoon lemon juice
2 pita breads, halved crosswise

1. With food processor running, add garlic; process until finely minced. Add basil; pulse until finely chopped. With processor running, add 1 tablespoon of the oil. Add hummus, cheese and salt; process until well-blended.

2. Combine all remaining ingredients except bread, including remaining 1 1/2 tablespoons oil, in medium bowl. Spread scant 3 tablespoons hummus mixture inside each pita half; fill with vegetable mixture.

PER SANDWICH: 395 calories, 24.5 g total fat (4.5 g saturated fat), 13 g protein, 35 g carbohydrate, 10 mg cholesterol, 440 mg sodium, 7 g fiber