Ingredients
1
container (7 ounces) plain hummus
1/2
cup pitted Kalamata and/or Spanish olives, chopped or 1 can (4 1/4 ounces) chopped ripe olives, drained
1
tablespoon Greek vinaigrette or zesty fat-free Italian dressing
7
pita breads (6 inches in diameter), each cut into 6 wedges
Preparation
Spread hummus on 8- to 10-inch serving plate.
Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.
