When I found myself with leftover hummus from a get together, I searched for recipes in which to use it. This Betty Crocker recipe was just the right one because I also had leftover olives, from an antipasto platter.
7 ounces plain hummus
1/2 cup pitted Kalamata and/or Spanish olives, chopped and drained
1 Tbsp. Greek vinaigrette or zesty Italian dressing
7 pita bread (6″ diameter), each cut into 6 wedges
- Spread hummus on 8- to 10-inch serving plate
- Mix olives and vinaigrette in small bowl.
- Spoon over hummus.
- Serve with pita bread wedges.
Food Mingle Blog Alternatives and Substitutions:
- Use any olives which you happen to have. I used a mix of black olives and green olives.
Yield: 10 servings