• Cooking Time: 4-6 minutes for chips
  • Servings: 6-8 as an appetizer
  • Preparation Time: 30-45 minutes


This is a recipe from the cookbook Simply In Season that I've made a few minor modifications to.


  • For the dip:
  • 1 1/2 cups of your favorite Hummus
  • 1 cup of plain Greek yogurt
  • 2 T minced green onion tops
  • 1 seedless cucumber, chopped
  • 3 Roma tomatoes, seeded and chopped
  • 1/4 cup Kalamata olives, sliced
  • 4 oz feta cheese
  • 1/4 cup green onions, sliced
  • Chopped fresh or dried oregano for sprinkling on top
  • For the chips:
  • 2 packages of whole wheat pita
  • Canola oil
  • Salt


  • For the dip:
  • Spread the hummus in the bottom a 10-inch pie plate or similarly sized dish.
  • Mix the yogurt with the chopped green onion tops and spread on top of the hummus.
  • Layer the remaining dip ingredients in the dish in the order given. Sprinkle the top with oregano to taste.
  • For the chips:
  • Preheat the oven to 375 degrees F.
  • Cut each pita bread into quarters and separate the two "sides" from each other to make 8 chips from each pita. Put on ungreased cookie sheets, inside of the pita facing up.
  • Brush the chips with canola oil and sprinkle with salt.
  • Bake for 4-6 minutes or until crisp and just starting to brown.

Author Credit: Audrey Metz

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