Hummus & Veggie Plate
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Ingredients
Hummus:
2 cups drained, canned, cooked chickpeas (save juices) 
14 oz. drained, canned, water-packed tuna
2 hard-boiled eggs
1/2 cup sesame tahini
1/3 cup fresh lemon juice (1 lemon)
1/4 cup minced fresh parsley
3 cloves garlic, mined
1 tsp ground cumin
1/2 tsp ground black pepper
1 cup chickpea juices or water
1/2 tsp sea salt (optional)
ground paprika (garnish)
Vegetables:
5 cups romaine lettuce or baby greens salad mix
2 cups peeled, sliced cucumber
2 tomatos, sliced
2 cups celery sticks
2 whole-wheat pita pockets, halved
Directions
1. To make the hummus, combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley, garlic, cumin, pepper and chickpea juices in the work bowl of a food processor. Add sea salt if desired. Cover and process until smooth, stopping to scrape down the sides with a spatula. Add additional water as needed to blend. Taste and adjust the seasonings. Divide into 4 containers with lids, garnish with paprika, cover and refigerate.
2. Divide the vegetables among 4 containers with lids. Place each pita bread half in a small plastic or wax paper bag. Cover and chill.
3. At lunch, spoon the hummus over the lettuce, tomato, and cucumbers. Stuff a portion of this mixture in a pitz half and eat the rest on the side with the celery sticks.
4. SUBSTITUTION:
Replace pita bread with 1 orange and 1 small apple.
Replace pita bread with 1 orange and 1 small apple.
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