Ingredients
1
garlic clove, peeled and minced
1
tbsp worcestershire sauce
1
green pepper, cut into thin strips
1
small yellow onion, diced
chick peas (garbanzo beans), cooked
3
cloves of garlic, peeled
Directions
2.
Add the 3 cloves of peeled garlic to a food processor, and process until garlic is finely minced. Add the cooked chick peas to the garlic. Then, add in the tahini, lemon juice, olive oil, and salt. Process these ingredients well, so it forms a thick paste. Finally, turn the processor on, and slowly add water until the hummus thins out to a nice spread. Pour the hummus into a bowl and drizzle with a little extra olive oil, and sprinkle with paprika.
4.
Cut the skirt steak into thin strips. In a microwave-safe bowl, combine the steak strips, all of the spices, the water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the steak is cook to your desired level. Drain any excess water off, and set aside.
5.
In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.
6.
Cut each pita pocket in half, so each pocket will open. Spoon in and spread out a layer of hummus into each pita, and then add in some diced pickles, tomatoes, and shredded lettuce. Then, fill with the cooked peppers and onions and the steak.
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