# What You'll Need:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Brush mini pita breads lightly with olive oil and sprinkle with sea salt. Warm them in the oven for 5 to 7 minutes until just soft and heated through.
02 - While pitas warm, arrange cherry tomatoes, cucumber, red bell pepper, romaine lettuce, red onion, feta cheese, and parsley in small serving bowls or on a large platter.
03 - Spoon each hummus variety into individual small bowls. Drizzle with olive oil, sprinkle smoked paprika over the top, and garnish with chopped fresh herbs.
04 - Slice each warm pita in half to create pockets. Guests fill pockets with desired vegetables, cheese, and herbs, then dip or spoon hummus to accompany.
