|1 packet||mini pita breads|
|olive oil — to drizzle|
|dried oregano — to taste|
|salt and black pepper — to taste|
|1 tin||Rhodes Quality Mediterranean-style Tomatoes|
|1 cup||hummus — to serve|
|1 cup||cucumbers — chopped, to serve|
|1/2 cup||red onions — finely diced|
|Kalamata olives — pitted and halved|
|feta cheese — crumbled|
|fresh dill — or herbs of choice, to garnish|
|lemon wedges — to serve|
|crispy chickpeas — optional|
Cut the pita bread into trianlges, drizzle with olive oil, dried oregano, salt and pepper and bake until lightly golden and crisp.
Blitz Rhodes Mediterranean-style Tomatoes until smooth and set aside.
Starting with a big platter, dollop hummus into the middle of the platter. Scatter the pita chips around the hummus.
Top with cucumbers and red onions. Drizzle over some of the prepared Rhodes sauce.
Top with Kalamata olives, feta and fresh herbs.
Finish with crispy chickpeas, a final drizzle of olive oil and squeeze of fresh lemon juice.
Serve with the remainder of the blitzed sauce as a moreish dip.