It can be devoured with everything
from toasted pita wedges, bite - sized vegetables pieces and quesadillas.
Not exact matches
This dip is so simple, yet delicious and can be enjoyed with everything
from toasted bruschetta to baked
pita chips, or with celery sticks and red pepper wedges.
Toss the
toasted pita pieces in a drizzle of oil to prevent them
from getting soggy in the salad bowl.
It has a deep, creamy, nutty taste, and works beautifully as a spread on raw vegetables,
pita or
toast, or straight
from the spoon as a nourishing and protein - packed snack.
Coating the
toasted pita in olive oil prevents it
from getting soggy when mixed with the vegetables and dressing.
The avocado cream
from my kibbeh post and the cooked tomato pulp (remains
from a tomato sauce that I had prepared
from the night before) were a great accompaniment to serve with some
toasted pita pockets.