Whole Wheat Pita Pocket With Lettuce, Tomato, And Eggplant Hummus Spread

• EGGPLANT HUMMUS (makes enough for 8 servings)
• 1 medium eggplant
• 1 cup cooked or canned garbanzo beans (no or low salt), reserving liquid
• 2 tablespoons raw tahini
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, finely chopped
• 1/3 cup bean liquid or water
• 1 tablepoon dried chopped onions
• paprika, for garnish
• dried parsley , for garnish
• PITA POCKETS
• 2 whole wheat pita pockets
• 1 small head romaine lettuce
• 1 large or 2 small tomatoes, thinly sliced

1. Bake eggplant at 350 degrees for 45 minutes until tender. When eggplant is done blend all hummus ingredients in a blender until creamy smooth. Spread into pita pockets. Add lettuce and tomatoes.
2. Note: This hummus also makes a wonderful dip for vegetables. Sprinkle with paprika, parsley, and scallions if desired.

eggplant, eggplant, garbanzo beans, tahini, lemon juice, garlic, bean liquid, onions, paprika, parsley, whole wheat pita pockets, head romaine lettuce, tomatoes

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pita-pocket-with-lettuce-tomato-and-eggplant-hummus-spread-50169593 (may not work)