Mediterranean Snack Box with Baked Pita Crisps
1. Preheat oven to 375°. Split pita round into 2 rounds; cut each round into 8 wedges. Place pita wedges, cut side up, in single layer on rimmed baking pan; spray with cooking spray; bake 5 minutes or until golden brown and crisp. Cool crisps; place 4 crisps each into 4 small zip-top plastic bags and seal.
2. In medium bowl, toss tomatoes, cucumber, onion, parsley, lemon juice, oil, pepper to taste, and cheese, if desired. Makes about 3 cups.
3. Fill containers by dividing hummus and tomato mixture into 2 compartments; seal with lids and refrigerate up to 1 day. Store crisps at room temperature up to 1 day; place 1 bag of crisps into remaining compartment and reseal container before packing to go.
- Approx. nutritional values per serving (¾ cup tomato mixture, 2 tablespoons hummus, 4 pita crisps)
- 10 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 171 mg Sodium
- 17 g Carbohydrates
- 5 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 5 g Protein
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Nutritional Information
- Approx. nutritional values per serving (¾ cup tomato mixture, 2 tablespoons hummus, 4 pita crisps)
- 10 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 171 mg Sodium
- 17 g Carbohydrates
- 5 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 5 g Protein
Directions
1. Preheat oven to 375°. Split pita round into 2 rounds; cut each round into 8 wedges. Place pita wedges, cut side up, in single layer on rimmed baking pan; spray with cooking spray; bake 5 minutes or until golden brown and crisp. Cool crisps; place 4 crisps each into 4 small zip-top plastic bags and seal.
2. In medium bowl, toss tomatoes, cucumber, onion, parsley, lemon juice, oil, pepper to taste, and cheese, if desired. Makes about 3 cups.
3. Fill containers by dividing hummus and tomato mixture into 2 compartments; seal with lids and refrigerate up to 1 day. Store crisps at room temperature up to 1 day; place 1 bag of crisps into remaining compartment and reseal container before packing to go.