Mediterranean Pitas With Muffaletta Relish
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
8 Sandwiches
- Serves:
- 8
ingredients
- 6 ounces marinated artichoke hearts, diced, reserve marinade
- 1⁄2 cup plum tomato, diced
- 1⁄2 cup red onion, diced
- 1⁄2 cup roasted red pepper, diced
- 1⁄4 cup black olives, chopped
- 1⁄4 cup green olives, chopped
- 1⁄4 cup fresh basil, chopped
- 15 ounces chickpeas, rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, peeled and chopped
- 1⁄2 teaspoon salt
- 4 pita breads, 6-inch rounds, cut in half crosswise
- 1⁄2 cup wheat germ (optional)
directions
- To make Relish: Combine all ingredients, including reserved marinade, in medium bowl.
- To Make Hummus: Blend all ingredients and 2 tbs. water in blender until smooth.
- To assemble pitas: Spread 3 tbs. hummus into each pita half, sprinkle on 1 tbs. wheat germ if desired. Top with relish, dividing evenly among pitas. Serve immediately.
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Reviews
-
I made the muffaletta relish and used store bought hummus (and also substituted deli thins for pitas) - overall, very tasty and I would probably whip up another batch just to make an easy lunch during the week. The muffaletta relish is ok, but not what I remember from NOLA - in combination with the hummus & bread, it is delicious! Very easy to make.