Ingredients
1
cup chopped yellow summer squash and/or zucchini
3/4
cup chopped broccoli
2
plum tomatoes, seeded and chopped (2/3 cup)
2
tablespoons chopped, pitted kalamata or ripe olives
2
tablespoons snipped fresh flat-leaf parsley or regular parsley
1/4
cup bottled fat-free Italian salad dressing
3/4
cup Progresso™ cannellini beans, rinsed and drained (from a 19 oz can)
1 1/2
teaspoons spicy brown mustard
1/4
teaspoon salt
2
6- to 7-inch whole wheat pita bread rounds
Preparation
In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.
For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.
