Ingredients
2
whole wheat pita (pocket) breads (6 inch)
Cooking spray
1
container (7 or 8 oz) plain hummus
1
container (6 oz) fat-free Greek plain yogurt
1
tablespoon chopped fresh parsley
1
teaspoon fresh lemon juice
1/8
teaspoon pepper
1
medium plum (Roma) tomato, seeded, chopped
1/3
cup pitted kalamata olives, quartered
1/3
cup finely chopped seeded cucumber
1/2
cup crumbled feta cheese (2 oz)
1/4
cup chopped green onions (4 medium)
1
teaspoon olive oil
1/2
medium cucumber, sliced
1
medium green or red bell pepper, cut into strips
Preparation
Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
Bake 8 to 10 minutes or until golden brown and crisp; cool.
Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.
