Mediterranean Pita Rounds

Recipe from: Quick & Easy Diabetic Recipes

Ingredients
2 (15 oz) cans - no-salt added chickpeas (garbanzo beans), drained
1/4 C - fat-free milk
1/4 C - fresh lemon juice
5 garlic cloves
8 (8") pitas
1 tsp - olive oil
1 (10 oz) pkg - frozen chopped spinach, thawed, drained & squeezed dry
2 C - chopped tomato
1 C - diced green bell pepper
1 C - diced red bell pepper
1/2 C (2 oz) crumbled feta cheese
1/3 C - sliced ripe olives

Preheat oven to 450.

Combine first 4 ingredients in food processor; process until smooth, scraping sides occasionally.

Arrange pitas on baking sheets; brush with olive oil. Bake at 450 for 6 minutes. Spread bean mixture evenly over pitas, leaving 1/2" border. Arrange remaining ingredients evenly over pitas. Bake at 450 5 minutes ir until heated through & crust is crisp.

**Substitute prepared Hummus for bean mixture.

Servings: 8
Serving size: 1 pita
Calories (g) - 397
Fat (g) - 6.6
Carbohydrates (g) - 64.8
Fiber (g) - 11.9
Protein (g) - 13.5
Sodium (mg) - 602
Exchanges - 3 starch / 3 vegetable / 1 fat