Hummus Vegetable Pita Toasts Recipes

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HUMMUS & VEGETABLE PITA TOASTS



Hummus & Vegetable Pita Toasts image

Top pita toasts with hummus, shredded carrots, green onions and black olives for these Hummus & Vegetable Pita Toasts. This recipe makes a great appetizer!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

1 pita bread, split horizontally into 2 rounds
1 tsp. olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup shredded carrots
1 green onion, sliced
1 Tbsp. sliced black olives

Steps:

  • Heat broiler.
  • Place pita rounds on baking sheet; brush with oil.
  • Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.
  • Cut into wedges.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SMOKED CAVIAR AND HUMMUS ON PITA TOASTS



Smoked Caviar and Hummus on Pita Toasts image

Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.

Yield Makes 160 hors d'oeuvres

Number Of Ingredients 13

10 (5- to 6-inch) pita pockets
3/4 cup olive oil
2 teaspoons paprika
4 teaspoons cumin seeds, toasted
2 (15 1/2-ounce) cans chick-peas, rinsed
1 garlic clove, coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1/2 cup stirred tahini (Middle Eastern sesame paste)
1/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/3 to 1/2 cup water
11 1/2-ounce jar smoked whitefish caviar
Garnish: 160 small fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 350°F.
  • Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
  • Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
  • Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.

RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES



Red Pepper Hummus with Toasted Pita Triangles image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 18m

Yield about 4 to 6 servings

Number Of Ingredients 11

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
  • Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
  • Serve hummus with toasted pita triangles arranged alongside.

VEGETABLE PITAS WITH EVERYTHING SPICE HUMMUS



Vegetable Pitas with Everything Spice Hummus image

The delicious seasoning blend that tops everything bagels is just as tasty mixed into creamy hummus in these veggie-packed pitas. Tender butternut squash, tangy red onion, sweet bell pepper, and satisfying zucchini are sauteed to perfection and spooned over a generous slather of the spice-infused hummus. Sprinkle each pita with fresh thyme, and you have an explosion of delicious flavors awaiting you in each bite. Tip: Toasting the seeds for the spice blend brings out more flavor and aroma in the final dish. The spice mixture can be cooled completely and stored several days in an airtight container before you make the pitas.

Categories     Burgers & Wraps/">Burgers & Wraps

Time 30m

Number Of Ingredients 13

2 teaspoons sesame seeds
1 teaspoon poppy seeds
½ teaspoon caraway seeds
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 cup purchased hummus
1 medium zucchini, quartered lengthwise and cut into ½-inch-thick slices
1 cup chopped red onion
½ cup chopped red bell pepper
2 cups chopped cooked butternut squash
4 whole grain pita bread rounds, toasted
Sea salt, to taste
Fresh thyme (optional)

Steps:

  • In a large skillet combine sesame seeds, poppy seeds, and caraway seeds. Cook over medium 1 minute or until sesame seeds are toasted, stirring frequently. Pour into a small bowl and let cool. Stir in garlic and onion. Reserve 2 teaspoons of the spice mixture. Stir remaining spice mixture into hummus.
  • In a large skillet cook zucchini, red onion, and red sweet pepper over medium 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add butternut squash and 1 teaspoon of the reserved spice mixture. Cook 2 to 3 minutes more or until squash is hot, adding water as needed.
  • Spread hummus over pita rounds. Top with vegetables and sprinkle with remaining 1 teaspoon spice mixture. Season to taste with sea salt. If desired, garnish with fresh thyme.

DILL HUMMUS AND TOASTED PITA WEDGES



Dill Hummus and Toasted Pita Wedges image

Provided by Sunny Anderson

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 (16-ounce) cans garbanzo beans, drained
1/4 cup plain yogurt
1/4 cup olive oil, plus extra for pita
1/4 cup lemon juice
2 tablespoons freshly chopped dill leaves, plus extra for garnish
1 teaspoon ground cumin
2 teaspoons hot paprika, plus extra for garnish
Salt and freshly ground black pepper
6 pita pockets

Steps:

  • Special Equipment: Food processor
  • Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.

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