Recipe courtesy of Food Network Kitchen
Total:
13 min
Active:
13 min
Yield:
6 servings
Level:
None

Nutrition Info

Healthy

Ingredients

Directions

1. Puree chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor until smooth, about 5 minutes. Pour in olive oil, with motor running, and process until velvety. Season with pepper, to taste. 

2. Spoon a scant tablespoon bean spread into toasted pitas. (Store remaining bean dip covered and refrigerated for another use.) Add avocado and cucumber slices, or other vegetables choice and season, to taste, with salt and pepper. Serve wrapped in parchment or butcher paper. 

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