# What You'll Need:
→ Mini Pita Pockets
01 - 12 mini pita breads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon 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 crumbled feta cheese (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 - 1/2 teaspoon smoked paprika, for garnish
16 - 1 tablespoon fresh herbs (parsley or cilantro), chopped
# Directions:
01 - Preheat oven to 350°F. Lightly brush mini pitas with olive oil and sprinkle with sea salt. Bake on a tray for 5 to 7 minutes until warmed and soft.
02 - While pitas warm, arrange cherry tomatoes, cucumber, bell pepper, shredded lettuce, red onion, feta cheese, and parsley in small bowls or on a large platter.
03 - Spoon each hummus variety into separate serving bowls. Drizzle with olive oil, sprinkle smoked paprika, and garnish with chopped herbs.
04 - Cut each warm pita in half to create pockets. Allow guests to fill pockets with desired vegetables, cheese, and herbs, then dip or top with hummus as preferred.
