# Components:
→ Mini Pita Pockets
01 - 12 mini pita breads
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
→ Fresh Fillings
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, finely diced
07 - 1/2 cup shredded romaine lettuce
08 - 1/4 cup red onion, thinly sliced
09 - 1/4 cup feta cheese, crumbled (optional)
10 - 2 tbsp 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 tsp olive oil for drizzling
15 - 1/2 tsp smoked paprika for garnish
16 - 1 tbsp fresh herbs (parsley or cilantro), chopped
# Preparation steps:
01 - Preheat oven to 350°F. Lightly brush mini pita breads with olive oil and sprinkle with sea salt. Place on baking tray and warm for 5 to 7 minutes until soft and heated through.
02 - Arrange cherry tomatoes, diced cucumber, red bell pepper, shredded romaine, sliced red onion, crumbled feta (if using), and chopped parsley in small bowls or on a serving platter for easy access.
03 - Spoon each variety of hummus into separate small bowls. Drizzle with olive oil, sprinkle smoked paprika, and garnish with freshly chopped herbs.
04 - Slice each warm pita in half to form pockets. Invite guests to fill pockets with desired fresh vegetables, optional feta cheese, and herbs, then dip or top with preferred hummus flavor.
