Ingredients
2
containers (7 oz each) refrigerated plain hummus
3/4
cup pitted Kalamata and/or Spanish olives, chopped
2
tablespoons Greek vinaigrette
Chopped fresh parsley, if desired
6
pita fold breads (6 1/2 inch), each cut into 8 wedges
Preparation
On 8- to 10-inch serving plate, spread hummus.
Mix olives and vinaigrette; spoon over hummus. Sprinkle with parsley. Serve with pita bread wedges.
