Garlic Tomato & Hummus Pita

Big red plump tomatoes are a real sign of a glowing summer in full swing for me. They are full of flavour, colour and sweetness. This recipe is a variation of a very traditional Middle Eastern recipe that I have been enjoying for breakfast since I was a child. I have taken the ‘communal’ element of the dish and made it a dish for one that can be eaten with one hand; sometimes that is just the situation we are in for breakfast.

I have so many memories of my mama and I making this meal on quiet saturday mornings when it was just us and we had all the time to talk over this wonderful food.

I am also happy to be sharing it with you as it is so healthy; tomatoes have large amounts of vitamin C and E, and lycopene, which removes toxins from the body. The lycopene in tomatoes also increases up to six times when cooked, making it one of the only fruits to be more nutritious when cooked. Garlic is also very good at removing toxins from the body, and supporting the immune system. The chickpeas also has a lot of calcium and manganese, making it perfect for bone health.

The detoxifying and strengthening nature of this meal is the perfect way to start your day.

ingredients

1 tomato, thickly sliced
2 cloves of garlic, thinly sliced
1 wholemeal pita bread
extra virgin olive oil
4 tbsp Hummus

methood

1. turn the oven to 220C
2. put theolive oil in a non-stick pan, add the tomatoes and rub them into the oil, sprinkle over the garlic, making sure they meet the oil
3. put the pita in the oven for 2 minutes
4. turn the tomatoes, making sure the garlic stays in the oil
5. remove the pita form the oven, slice in half and fill with the hummus, the garlic tomatoes and the sauce from the pan.

Breakfast is Served

One thought on “Garlic Tomato & Hummus Pita

  1. Pingback: The PBB…Platinum Edition | How Mama Made 'Em

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