Loaded Hummus Pita Plates

Ingredients

For this batch of loaded hummus pita plates, serves 4 is the planning size and about 15 minutes, no cooking is the work window.

• 1 1/2 cups hummus
• 4 pita breads, cut into wedges
• 8 oz sliced deli turkey or rotisserie chicken, torn
• 1 cup halved cherry tomatoes
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/2 cup kalamata or black olives, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

How to Make It

Use the pan time for loaded hummus pita plates wisely, then move the meal into bowls, boxes, or storage.

• Spread the hummus across the bottom of 4 plates or one large platter.
• Scatter the torn deli protein over the hummus.
• Add the tomatoes, cucumber, feta, and olives in small piles.
• Whisk the olive oil and lemon juice and drizzle it over the top.
• Tuck the pita wedges around the edge for scooping and serve.

Timing Before Practice

Start about 15 minutes out; this is all assembly, so it is ready almost as fast as you can chop.

• T-minus 15: dice the cucumber and halve the tomatoes
• T-minus 8: spread hummus and layer the toppings
• T-minus 3: drizzle, add pita, and serve

Make It Ahead or Save Leftovers

Prep the components ahead and these plates come together in minutes.

• Chop the vegetables earlier and store them covered
• Keep pita separate so it stays soft, not soggy
• Pack leftover toppings into a pita pocket for lunch
• Serve with: grapes, a handful of pretzels

Parent Tip

Warm the pita for 15 seconds so the wedges fold and scoop without cracking.