Loaded greek hummus dip

Ingredients

• 3 whole wheat thin style pita breads 
• 2 Tbsp (30 mL) olive oil, divided 
• 1 tsp (5 mL) garlic powder (or 1 small fresh clove of garlic, minced) 
• 1 Tbsp (15 mL) dried oregano 
• 2 pkg (227 g each) hummus 
• ½ cup (125 mL) diced cucumber 
• ½ cup (125 mL) quartered cherry tomatoes 
• 2 Tbsp (30 mL) chopped, pitted Kalamata olives 
• ¼ cup (60 mL) chopped fresh parsley 
• 2 Tbsp (30 mL) chopped fresh mint or dill (or both) 

Instructions

1. Preheat oven to 350°F. 
2. Mix olive oil, garlic powder and dried oregano. Brush evenly onto one side of pita bread. Cut each pita into 8 triangles, place on baking sheet and bake for 13 to 15 minutes or until lightly browned, turning halfway. Remove from the oven and set aside. 
3. On a large plate or platter, spread hummus in an even layer about 1 cm thick. Top with cucumber, tomatoes and olives. Top with fresh herbs and serve with cooled pita crisps. 

• Substitution: For special occasions consider making half the base layer hummus and half the base layer tzatziki.  
• Cooking know-how: You can easily double or triple this recipe to feed a crowd. 
• Dress it up: You could also drizzle with a little pomegranate molasses or sumac for added flavour. These can be found at grocery stores that carry a variety of middle eastern foods.