Toasted Walnut and Creamy White Bean Pitas

These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.

Ingredients

• 1 small garlic clove, peeled

• 1 15-ounce can organic no-salt added navy, great northern, or cannellini beans, drained

• 2 teaspoons walnut oil

• 2 teaspoons lemon juice

• 1 teaspoon chopped fresh rosemary

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 4 6-inch whole-wheat pita bread rounds

• 3 cups coarsely chopped watercress (organic preferred)

• 1 cup organic grape or cherry tomatoes, halved

• 3 tablespoons chopped walnuts, toasted

Instructions

1. With the motor running, drop the garlic clove through the tube of a food processor; process until minced. Add the beans, walnut oil, lemon juice, rosemary, salt, and pepper; process with on/off pulses until smooth, scraping down the sides of the work bowl once.

2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.

Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.

Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.