| 2 | whole wheat pita (pocket) breads (6 inch) | |
| Cooking spray | ||
| 1 | container (7 or 8 oz) plain hummus | |
| 1 | container (6 oz) Yoplait® Greek Fat Free 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 |
Directions
| 1. | 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). | |
| 2. | | Bake 8 to 10 minutes or until golden brown and crisp; cool. |
| 3. | 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. Source |
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