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Veggie Pitas With Hummus Dressing


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1 can (15.5 ounces) chickpeas, rinsed and drained

1 1/2 tablespoons asian toasted sesame oil

3 tablespoons lemon juice

1 small clove garlic, peeled

1 teaspoon hot-pepper sauce

1/2 teaspoon salt

5 tablespoons water


2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4"-thick slices (2 packed cups)

6 small radishes, halved and sliced

1/2 cup shredded carrots

4 large whole wheat pitas, halved

4 cups thinly sliced romaine lettuce

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