# Components:
→ 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 pita breads with olive oil and sprinkle with sea salt. Warm on a baking tray for 5 to 7 minutes until soft and heated through.
02 - While pitas warm, arrange cherry tomatoes, cucumber, red bell pepper, romaine lettuce, red onion, optional feta, and parsley in small bowls or on a large platter.
03 - Spoon each hummus variety into separate small bowls. Drizzle with olive oil, sprinkle with smoked paprika, and top with chopped fresh herbs.
04 - Slice each warm pita in half to form pockets. Allow guests to fill pockets with fresh vegetables, optional feta, and herbs, then dip or top with preferred hummus.
