2 whole wheat (6 inches) pita pocket bread
cooking spray
1 (8 oz container) plain hummus
1 (6 oz container) fat-free plain Greek yogurt
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/8 tsp. pepper
1 large plum tomato, seeded, chopped
1/3 cup pitted Kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled reduced-fat feta cheese
1/4 cup chopped green onions
1 tsp. olive oil
1/2 medium cucumber, sliced
1 medium red bell pepper, cut into strips

Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on cooking sheet, rough surface up. Spray with cooking spray. Bake 8-10 minutes or until golden brown and crisp; cool.

Spread hummus on shallow serving platter. In small bowl, mix yogurt, parsley, lemon juice and pepper. Spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Top with sliced cucumber and red bell pepper. Serve with pita wedges.

Submitted by: Sherry Monfils