# 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
# Directions:
01 - Preheat the oven to 350°F. Lightly brush mini pita breads with olive oil, sprinkle with sea salt, and warm for 5 to 7 minutes until soft and heated through.
02 - While the pitas warm, arrange cherry tomatoes, diced cucumber, bell pepper, shredded romaine lettuce, thinly sliced red onion, crumbled feta cheese (if using), and chopped parsley in small bowls or on a platter.
03 - Spoon each hummus variety into individual small serving bowls. Drizzle olive oil over each, sprinkle with smoked paprika, and garnish with fresh chopped herbs.
04 - Slice each warm pita in half to form pockets. Invite guests to fill with their choice of fresh vegetables, feta cheese, and herbs, then dip or top with preferred hummus flavors.
