# Ingredient List:
→ Mini Pita Pockets
01 - 12 mini pita breads
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
→ Fresh Fillings
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - ½ cup red bell pepper, finely diced
07 - ½ cup shredded romaine lettuce
08 - ¼ cup red onion, thinly sliced
09 - ¼ cup feta cheese, crumbled (optional)
10 - 2 tablespoons fresh parsley, chopped
→ Hummus Bowls
11 - 1 cup classic hummus
12 - 1 cup roasted red pepper hummus
13 - 1 cup garlic or lemon herb hummus
14 - 2 teaspoons olive oil for drizzling
15 - ½ teaspoon smoked paprika for garnish
16 - 1 tablespoon fresh herbs (parsley or cilantro), chopped
# How to Make:
01 - Preheat oven to 350°F. Lightly brush mini pita breads with olive oil and sprinkle sea salt over them. Place on a baking tray and warm for 5 to 7 minutes until soft and heated through.
02 - While the pitas warm, arrange cherry tomatoes, cucumber, red bell pepper, romaine lettuce, red onion, feta cheese, and parsley in small bowls or on a large serving platter.
03 - Spoon each variety of hummus into individual small bowls. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with chopped fresh herbs.
04 - Slice each warm pita in half to create pockets. Allow guests to fill their pitas with desired fresh fillings and feta cheese, then dip or top with their preferred hummus flavor.
