Greek Pickled Pita

1 tablespoon olive oil 1 large head garlic 1 medium zucchini 1 red pepper 1 can (15 ounces) chickpeas, drained 1/4 cup dill pickle juice 24 dill pickle slices Salt and pepper 3 large pita pockets Alfalfa sprouts

Preheat oven to 400 degrees. Brush baking sheet with olive oil. Separate cloves of garlic, leaving skins on, and spread on corner of baking sheet. Cut zucchini in half lengthwise; cut each half into three flat strips. Spread on baking sheet in single layer. Cut pepper in half, remove seeds, and cut each half into three strips; place on baking sheet. Bake 5 to 10 minutes or until vegetables are soft and lightly browned.

Squeeze the roasted garlic cloves out of their skins directly into the bowl of a food processor. Add chickpeas and puree, adding pickle juice slowly until mixture becomes a smooth paste. Add pickles to bowl and pulse machine enough to coarsely chop pickles and blend. Add salt and pepper to taste.

Cut pitas in half and place a pinch of alfalfa sprouts in bottom of each. Add a zucchini slice, a pepper strip, and divide hummus evenly among pitas (about 1/4 cup each). Top with more sprouts and serve.

Serves 6

 

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