Mediterranean Pitas
This colorful dish is perfect for a lunch or a lite dinner. Homemade hummus is so versatile, we use it for many different things. It makes a great spread on sandwiches instead of mayo and is a perfect dip for fresh, cut veggies, but one of our favorite uses for hummus is on (or in) pita bread. This time we added a Mediterranean olive and artichoke relish to add another level of healthy greek flavors to this yummy dish!
I chose not to use the artichoke hearts or roasted red peppers marinated in oil, in my opinion it makes everything too oily. I would rather add olive oil to the relish than get it from a jar/can.
Another serving suggestion: Add feta cheese and/or fresh basil on top of the relish for even MORE Mediterranean goodness!
This Mediterranean Pita is very low in cholesterol while also a being good source of fiber, Vitamin C and Selenium, and is a very good source of Manganese. The downside is that it is high in sodium.
- 1 cup chopped artichoke hearts
- 1/2 cup diced plum tomato
- 1/2 cup diced red onion
- 1/2 cup diced roasted red peppers
- 1/4 cup chopped black olives
- 1/4 cup chopped green olives
- 2 Tablespoons Tuscany Bread Dipping Seasoning
- 2 Tablespoons olive oil
- 1 cup hummus
- 4 whole wheat pitas
- Combine artichoke hearts, tomatoes, red onion, roasted red peppers, black olives, green olives in a colander or strainer.
- Let the mixture sit for a few minutes to drain excess moisture from tomatoes, peppers and olives.
- Transfer relish ingredients to a bowl and add Tuscany Bread Dipping Seasoning and olive oil.
- Stir to combine and let relish marinate at room temperature for at least 15 minutes. (the longer you let the relish marinate, the more flavorful it will be)
- Place pitas under the oven broiler for about 3 minutes, turning once during this time, until pitas are warm and slightly crisp.
- Spread 1/4 cup hummus onto (or inside) each pita and top with relish.
