# What You Need:
→ 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
# Steps:
01 - Preheat oven to 350°F. Lightly brush mini pitas with olive oil and sprinkle with sea salt. Warm in oven 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, and chopped parsley in small bowls or on a platter.
03 - Spoon each hummus variant into separate small bowls. Drizzle with olive oil, sprinkle smoked paprika, and top with chopped fresh herbs.
04 - Slice warm pita breads in half to form pockets. Invite guests to fill with fresh vegetables, optional feta, and herbs. Accompany with hummus for dipping or topping.
