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Hummus Pita & Soup

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Hummus Pita & Soup

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Course: Lunch
Cuisine: American
Keyword: dairy free, hummus, pitas, tomato soup, vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 462kcal


  • 1 clove garlic
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1/8 cup lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/2 cup Tofu, soft 1/2" cubes
  • 1 tablespoon mint, fresh
  • 1/2 cup radishes, sliced
  • 1 medium tomato, red
  • 4 large pita, whole wheat
  • 1/2 cup spinach

Serve With

  • 2 cup tomato soup
  • 2 medium carrot
  • 2 cup cantaloupe


  • Chop garlic and drained and rinsed chickpeas in a food processor. Add lemon juice, olive oil, sesame oil, cumin and salt; blend again for 1 minute. Add tofu and blend until smooth. Remove from food processor and stir in chopped mint, if desired.
  • Slice radishes and dice tomato; set aside.
  • Cut pita in half and stuff with sliced radishes (use less if this is a new food), tomatoes, spinach and freshly blended hummus.
  • Heat soup as directed on package. Peel carrots and cut into sticks; cube cantaloupe.
  • Serve pita pocket alongside carrot sticks, cantaloupe and soup.
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Calories: 462kcal | Carbohydrates: 80g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Sodium: 1237mg | Fiber: 12g | Sugar: 21g

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