• 20 ounces plain hummus (store-bought or homemade)
  • 2 teaspoons   Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Simply Organic® Garlic Powder
  • 1 large red bell pepper, chopped
  • 1 large cucumber, chopped
  • 1-pint cherry tomatoes, quartered
  • 1 3.8-ounce can slice black olives, drained
  • 1 14-ounce can artichoke heart halves, drained and roughly chopped
  • 1 8-ounce block feta cheese
  • 4 whole wheat pitas, cut into 8 wedges each
  • 2 tablespoons olive oil
  • 14 teaspoon Frontier® Sea Salt, to taste

  1. Into the bottom of a medium-size baking dish or casserole-style dish, spoon hummus, then stir in oregano, onion powder and garlic powder. Spread spiced hummus over the bottom of dish until fully covered.
  2. Add each vegetable layer on top: bell peppers, cucumbers, tomatoes, olives and artichoke hearts. Sprinkle cheese over top, then a pinch of additional oregano, if desired.
  3. To make the pita chips, preheat oven to 400 degrees. On a parchment-lined baking sheet, toss pita wedges with olive oil and salt. Bake for 8 to 10 minutes, until crispy.
  4. Serve immediately or store dip covered in refrigerator and chips in an airtight container at room temperature for up to 2 days, then serve. For extra flavour, sprinkle pita chips with oregano and garlic powder before baking.