Need a simple, semi-homemade appetizer idea for Easter? Your guests will love this Hummus and Olives Appetizer Tray! Learn how to make homemade pita chips and hummus to serve along with Pearls® Specialties olives on this tasty, flavor-packed tray.
Whether you are putting together your Easter menu or planning another party, this appetizer idea is just what you need!
Pick up a few jars of Pearls® Specialties while you are grocery shopping for your party (or you can even order them on Amazon!).
Pearls® Specialties are such an easy addition to this appetizer! They come in several varieties like Pitted Kalamata, Garlic Stuffed Olives and Blue Cheese Stuffed Olives. Any of these varieties would go great on this appetizer tray.
All you have to do to serve your olives is drain them and add them to the tray. So simple!
There is only a little bit of work required to make the rest of this tray. I made the pita chips and hummus but if you are in a hurry you can use store-bought instead.
But if you have the time, making your own pita chips and hummus is a great way to be able to customize flavors and make them just how you want them.
Don’t be intimated, it’s so quick and easy to make pita chips and hummus. The pita chips sort of feel like cheating because you start with store-bought pitas. But the hummus is made from scratch and is ready in minutes.
So grab your favorite appetizer tray and load it up with these tasty finger foods! Homemade hummus, pita chips and olives make for a simple yet delicious appetizer that is sure to delight your guests. Because Life is Better With Pearls®!
- 4 pitas, cut into wedges
- 4 tbsp olive oil
- Salt, Pepper and Garlic Powder
- 2 (15-ounce) cans chickpeas (save 1/4 cup of liquid but then drain and rinse them)
- 1 tbsp minced garlic
- 2 tbsp lemon juice
- 1/4 tsp cumin
- salt and pepper to taste
- 2 tbsp olive oil
- 2 jars Pearls® Specialties Olives drained
Preheat oven to 375 F. Place the pita wedges on an ungreased cookie sheet. In a small bowl, mix together the olive oil and a dash each of salt, pepper and garlic powder. Brush both sides of each pita wedge with the olive oil mixture and return to the pan. Bake for 12-15 minutes or until browned and crispy.
In a small bowl, mix together the minced garlic, lemon juice, cumin, salt, pepper and olive oil.
Blend the chickpeas and the liquid mixture together using a blender, food processor or immersion blender until smooth. Add in some of the reserved chickpea liquid if needed to reach the desired consistency.
Arrange the hummus, pita chips and olives on a serving tray and serve immediately.