Hummus with Tomatoes and Cucumbers
Recipe adapted from: smittenkitchen.com
4 large pitas, toasted and cut into wedges
2 cups prepared hummus, either homemade or store-bought
olive oil
1 1/2 cups (8 oz or 225 grams) tomatoes, chopped small
8 oz. small cucumbers, washed, unpeeled and chopped small
1 or 2 sweet peppers, chopped small
1/4 medium red onion, chopped small
Juice of 1/2 a lemon
Salt and freshly ground black pepper
Sumac and/or za’atar (optional)
1 tablespoon finely chopped parsley (or a mix of parsley, mint and chives)
1 tablespoon finely chopped basil
1 gypsy pepper, chopped small
Spread the hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it with olive oil. Mix the tomatoes, cucumbers, sweet peppers, lemon and about 1 1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. If you are using the sumac, add about 1/4 teaspoon. Stir in the herbs. Heap the salad on top of the hummus, arrange the pita wedges all around. Finish with za’atar and sumac and the fresh herbs.