Load up your favorite hummus with a colorful array of veggies for extra flavor and health in this quickie appetizer.
Author:by Deanna Segrave-Daly
Yield:12 -16 servings 1x
4 (6-inch) pita bread rounds
4 teaspoons olive oil
2 cups hummus
1 (13 ounce) pouch Libby’s Sweet Corn
1 1/2 cups chopped sweet bell pepper (about 2 small or 1 large)
1 cup peeled and chopped cucumber (about 1 small)
4 ounces cubed feta cheese
1/2 cup sliced black olives
Heat a large grill pan over medium high heat coated with cooking spray. Add two pieces of pita bread and brush with 2 teaspoons of olive oil. Grill for about 2 minutes (until grill marks appear), flip and grill another few minutes. Remove from pan and repeat with remaining pita. Cut each pita into eighths.
In a shallow serving dish, spread out hummus on bottom of dish.
Heat Libby’s corn in microwave for 50 seconds. Drain and layer over hummus.
Layer bell pepper, then cucumber and then feta. Sprinkle with olives and serve with warm pita wedges for dipping.