Greek Hummus Pita Bites Recipes

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GREEK HUMMUS PHYLLO BITES



Greek Hummus Phyllo Bites image

These Greek hummus phyllo bits are no bake and take less than 10 minutes to make. A quick and easy appetizer for any occasion.

Provided by Kelley Simmons

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 6

15 phyllo cups (thawed)
1/2 cup hummus
1/4 cup cherry tomatoes (diced)
1 tablespoon black olives (sliced)
1 tablespoon feta cheese (crumbled)
1/2 tablespoon parsley (chopped)

Steps:

  • Scoop a spoonful of hummus into each phyllo cup.
  • Top with tomatoes, black olives, feta cheese and parsley.
  • Serve immediately!

Nutrition Facts : Calories 30 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GREEK HUMMUS PITA BITES



Greek Hummus Pita Bites image

Greek Hummus Pita Bites are the perfect bite sized appetizer for your summer back yard BBQ or party. Pita bread is topped with roasted red pepper hummus and a Greek salad mixtures of tomatoes, feta cheese, kalamata olives, cucumber, pepperoncini.

Provided by Julia

Categories     Appetizer

Time 15m

Number Of Ingredients 9

4 7 inch pita breads, cut into 4 pita triangles {a total of 16 triangles}
3/4 cup Sabra Roasted Red Pepper Hummus
1/2 cup crumbled feta cheese
1 pint cherry tomatoes, diced
1/2 large cucumber, peeled, seeds removed and diced
10 kalamata olives, diced
1/2 cup pepperoncini peppers, diced
1 teaspoon extra virgin olive oil
1/2 teaspoon dried oregano

Steps:

  • Cut the pita bread into 16 triangles and arrange on a large platter or baking sheet.
  • Spread a thin layer of the roasted red pepper hummus on one side of each pita triangle.
  • In a medium mixing bowl mix together the feta cheese, tomatoes, cucumber, olives, pepperoncini, extra virgin olive oil and oregano.
  • Top each pita triangle with the Greek salad mixture.
  • Serve immediately or refrigerate in an airtight container.

GREEK SALAD PITAS WITH HUMMUS



Greek Salad Pitas With Hummus image

Very light and yet filling at the same time. I just put these together the other day, so all of the ingredient amounts are approximate. You could add any number of things to the salad that you like (bell peppers, red onion, etc.). Also, my pitas were thin and large. If you use thicker and/or smaller pitas, obviously you won't fit as much in each portion. The hummus really adds character to these sandwiches (and also a little protein). Enjoy!

Provided by 2hot2handle

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups mixed salad greens
2 medium tomatoes, diced
1/2 cucumber, peeled and thinly sliced
12 kalamata olives, pitted and sliced in half
2 ounces feta cheese
1 tablespoon vinaigrette dressing (of your choice)
3 tablespoons hummus
1 whole wheat pita bread (large size, or use 2 small size)

Steps:

  • Toss together first six ingredients in a medium bowl.
  • Cut the pita in half. Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy). Spread each pita half with 1.5 tablespoons of hummus. Then stuff each pita half with as much of the salad as you can fit. Enjoy!
  • Eat any leftover salad. :-).

GREEK HUMMUS



Greek Hummus image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

One 15-ounce can chick peas, drained
1 lemon
1 sprig fresh oregano, leaves chopped
A handful fresh flat-leaf parsley
1 clove garlic, finely chopped
Salt
2 rounded tablespoons tahini paste
Drizzle extra-virgin olive oil
1/4 cup kalamata olives, well drained, coarsely chopped
1 sack pita chips, sea salt variety (recommended: Stacy's)
1/2 seedless cucumber, cut into sticks for dipping
A medium red pepper, seeded and cut into strips for dipping

Steps:

  • Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks.

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