# 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 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 - 1/2 teaspoon smoked paprika (for garnish)
16 - 1 tablespoon fresh herbs (parsley or cilantro), chopped
# Directions:
01 - Preheat the oven to 350°F. Lightly brush the mini pita breads with olive oil and sprinkle with sea salt. Place them on a baking tray and warm for 5 to 7 minutes until soft and heated through.
02 - While the pitas warm, arrange cherry tomatoes, diced cucumber, red bell pepper, shredded romaine lettuce, thinly sliced red onion, crumbled feta cheese, and chopped parsley in small bowls or on a large platter.
03 - Spoon each hummus variety into individual serving bowls. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with chopped fresh herbs.
04 - Slice each warm pita bread in half to create pockets. Guests can fill them with their preferred combination of vegetables, cheese, and herbs, and accompany with the hummus for dipping or topping.
