4 (4 block) servings
Ingredients:
Hummus:
2 cups drained, canned, cooked chickpeas (garbanzo beans)
14 ounces drained, canned, no-salt water packed tuna
2 hard boiled eggs
1/2 cup raw or toasted, unsalted sesame tahini
1/3 cup lemon juice
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 cup chickpea cooking juices or filtered water, additional water as/if needed to blend
1/2 teaspoon sea salt (optional)
Ground paprika, for garnish
Vegetable Plate:
5 cups romaine lettuce or 10 cups baby greens salad mix
2 cups peeled, sliced cucumber
2 whole wheat pita pockets, halved
2 tomatoes, sliced
2 cups celery sticks
Instructions:
1. Combine chickpeas, tuna, hard boiled eggs, tahini, lemon juice, parsley, garlic, cumin, pepper, and chickpea juices or water in work bowl of food processor. Add sea salt if desired. Cover and process until smooth, stopping to scrape down sides with spatula. Add additional water as/if needed to blend. Taste and adjust seasonings. Divide into 4 containers with lids, garnish with paprika, cover and refrigerate. 2. Divide vegetables between 4 containers with lids. Place each pita bread half in a small plastic or wax paper bag. Cover and chill. 3. At lunch time, spoon hummus over lettuce, tomato, and cucumbers. Stuff a portion of this mixture in a pita halves and eat the rest on the side, with celery sticks.
Variation: Replace pita bread with 1 orange and 1 small apple, quartered