RECIPE # 4847 MEDITERRANEAN HUMMUS DIP Tue. June 26, 2012
KYLE FREDERICK / ZOES KITCHEN
1 quart Zoës Hummus
- 1 large tomato
- 1 bunch basil
- 3 tbsp. olive oil
- ¼ tsp. salt
- 1 ea. cucumbers
- 1 cup crumbled feta cheese
- 8 ea. black olives
- 6 ea. rounds pita bread
- Dry oregano
- 1 sprig mint
Dice tomatoes into ¼" and drain all juices.
Chop basil, and add to drained tomatoes. Season with olive oil and salt.
Peel and dice cucumbers into ¼".
Cut pita into 6 triangles & brush with olive oil. Sprinkle with salt and dry oregano .
Place pita in a preheated oven at 350°F for 5 minutes or until crispy.
To assemble, layer the Hummus in a shallow glass bowl. Top with ¾ tomato-basil mixture and add cucumbers. Top cucumbers with feta, then complete by adding the last of the tomato mixture.
Garnish with olives, a dash of olive oil and mint.
Yield: serves 12 to 15
Note: Make sure to drain tomato juices prior to assembly. Pita bread can be purchased from Zoës or substituted with premade pita chips.