Hummus, Fennel, and Olive Pocket

Hummus, Fennel, And Olive Pocket
Tom Schierlitz
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preparation
10
minutes
cooking
10
minutes
Serves 1

Ingredients

1/4
small fennel bulb, sliced
1/4
red bell pepper, sliced
2
tablespoons
parsley leaves
2
tablespoons
pitted kalamata olives, sliced
1
tablespoon
fresh lemon juice
2
teaspoons
olive oil
kosher salt and black pepper
1
pita, halved
1/4
cup
hummus

Directions

  1. In a medium bowl, combine the fennel, bell pepper, parsley, olives, lemon juice, oil, and a pinch each salt and pepper.
  2. Form sandwiches with the pita, hummus, and vegetable mixture.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 338
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 785 mg
  • Protein 9 g
  • Carbohydrate 35 g
  • Sugar 2 g
  • Fiber 7 g
  • Iron 3 mg
  • Calcium 97 mg
What does this mean? See Nutrition 101.

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