Mediterranean Pitas

Mediterranean Pitas
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.

 Print Recipe

  • 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
  1. Combine artichoke hearts, tomatoes, red onion, roasted red peppers, black olives, green olives in a colander or strainer.
  2. Let the mixture sit for a few minutes to drain excess moisture from tomatoes, peppers and olives.
  3. Transfer relish ingredients to a bowl and add Tuscany Bread Dipping Seasoning and olive oil.
  4. 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)
  5. Place pitas under the oven broiler for about 3 minutes, turning once during this time, until pitas are warm and slightly crisp.
  6. Spread 1/4 cup hummus onto (or inside) each pita and top with relish.