When Greek food comes to mind, you probably think of fresh and colorful dishes bursting with Mediterranean flavors. Greek food carries a rich history with recipes passed down through generations. It’s known for its simplicity and harmonious combinations of herbs and spices as well as beautiful presentations, making it not just a treat for your taste buds but also a feast for your eyes.
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup tahini
¼ cup water
1 lemon, juiced
1 garlic clove
1 ½ + ⅛ teaspoons salt, divided
½ teaspoon cumin
1 English cucumber, diced
1 cup grape tomatoes, halved
¼ cup red onion, diced
¼ cup Kalamata olives, chopped
1 tablespoon + 2 teaspoons olive oil, divided
1 tablespoon apple cider vinegar
1 teaspoon + ⅛ teaspoon oregano, divided
¼ teaspoon + ⅛ garlic powder, divided
6 Greek pita breads
Preheat oven to broil.
Add the chickpeas, tahini, water, lemon juice, garlic clove, 1 teaspoon salt, and cumin to a food processor. Blend until smooth.
In a medium bowl combine the cucumber, tomatoes, red onion, olives, 1 tablespoon olive oil, vinegar, 1 teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon garlic powder.
Brush the tops of the pita bread with the remaining olive oil and dust them with remaining oregano, salt, and garlic powder.
Put the baking sheet under the broiler for about 2-3 minutes until the pitas are golden brown.
Spread a layer of hummus on the pita bread, then top with the salad mixture and serve.