Pitas Stuffed With Hummus and Tomato

• 1 19-ounce can chickpeas, drained and thoroughly rinsed
• 3 tablespoons tahini
• 4 tablespoons water
• 2 tablespoons lemon juice
• 2 large cloves garlic, finely minced
• 2 teaspoons reduced-sodium tamari
• 2 tablespoons minced parsley
• 6 whole-wheat pitas
• 3 large scallions, thinly sliced
• 3 large ripe tomatoes

1. Combine chickpeas, tahini, water, lemon juice, garlic and tamari in food processor and process until well blended and smooth.
2. Stir in the parsley.
3. Toast pitas until they begin to puff; slice almost completely through into two circles.
4. Spread 1/3 cup tahini mixture over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato.
5. Top with other pita circle and serve.

chickpeas, tahini, water, lemon juice, garlic, tamari, parsley, pitas, scallions, tomatoes

Taken from cooking.nytimes.com/recipes/10903 (may not work)