Categories: Sonoma Lunch_Dinner Phase 2

Ingredients

• 1 15-ounce can garbanzo beans, rinsed and drained
• 1/2 cup fresh cilantro leaves
• 3 1/3 tablespoons lemon or lime juice
• 1/4 teaspoon paprika
• 1/8 teaspoon kosher salt
• Dash pepper
• 4 small skinless, boneless chicken breast halves (12-ounces total)
• 2 whole wheat pita breads, split and toasted
• 3/4 cup coarsely chopped Roma tomatoes
• 1/2 cup sliced cucumber
• 3 tablespoons water
• 2 garlic cloves
• Dash bottled hot pepper sauce
• 1 tablespoon extra-virgin olive oil
• Plain low-fat yogurt

Directions

1. For hummus, in a blender container or food-processor bowl, combine garbanzo beans, cilantro, lemon or lime juice, water, garlic, 1/8 teaspoon salt, and hot pepper sauce. Cover; blend or process until smooth. Refrigerate. (Serve any leftovers with crackers.)

2. Combine oil, lemon juice, paprika, dash salt, and pepper. Place chicken on an unheated rack of a broiler pan. Brush both sides of chicken with the oil mixture. Broil 4 to 5 inches from heat for 7 minutes. Turn; broil 5 to 8 minutes more or until chicken is tender and no longer pink. Cool; cut into strips.

3. To serve, spread hummus over toasted pita; top with the chicken, tomatoes, cucumber, and yogurt. Makes 4 servings.

4. Tip: You can use purchased hummus instead of making your own. Look for it in your grocer’s vegetable section.

5. Make-Ahead Tip: Prepare hummus; cover and chill up to 3 days.

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