1 16-inch whole wheat pita bread OR 2 8-inch pitas
1 16 oz can garbanzo beans drained
1 oz tahini paste
1 clove garlic minced
½ tsp ground cumin seeds
1 lemon juiced with a tsp of zest
¼ tsp sumac (found in Mediterranean stores)
1 roasted chicken breast shredded
2 TBS flat leaf OR Italian parsley (leaves only) chopped coarsely
1 avocado sliced thinly
1 ripe tomato sliced thinly
Salt to taste
Dash of cayenne pepper
½ tsp saffron threads (in Mediterranean stores)
Olive Oil
1/2 tsp garlic granules
Put oven on at 350 F Coat chicken breast on both sides with garlic granules, salt, ½ tsp olive oil and a ½ tsp saffron threads (optional).
Roast 30-45 minutes until chicken breast is thoroughly cooked.
De-skin and de-bone when cool and shred.
FOR THE HUMMUS:
Put hummus, lemon juice, lemon zest, tahini, minced garlic, water, enough to make a smooth paste (but not runny) and cayenne into the blender in batches and pour out onto a large dinner plate. Drizzle a teaspoon of Olive Oil and sprinkle the ground cumin and parsley over the top.
Spread chicken over top. Layer avocado and tomato slices and sprinkle ½ tsp sumac (optional) over all. You can add a squeeze of lemon if you like.
Enjoy! Serves 2 or more
NOTE: Please do not be afraid to use Tahini paste. Mom says, "Some of the tasteless glop that stores pass off as hummus would make Mediterraneans turn over in their graves!" Tahini paste is a GOOD FAT and protein made from ground roasted sesame seeds or raw if you prefer.
Click here to download a copy Berber Pizza Ala Mom recipe.
