Mediterranean ​Fattoush-Inspired Hummus Bowls Recipe With Pecorino Pita Appetizers Mediterranean Diet Recipes Lunch Middle Eastern Recipes Snacks Vegetarian Gluten-free

If you are dreaming of a Mediterranean summer, have we got some great recipes for you! We've created easy and nutritious recipes using our Pecorino Romano PDO, perfect for these upcoming hot summer months.

These protein-rich recipes are sure to keep you satiated and energized this summer, whether you need a cozy unstuffed eggplant and pasta shells recipe for those classic rainy summer nights, an herbaceous morning pick-me-up before the beach with this frittata sandwich recipe or a picnic perfect hummus bowl like we're sharing here.

Fattoush is a Lebanese salad made with fresh vegetables, a light flavorful vinaigrette, mint, sumac and toasted pita chips. As with many regional recipes, there are many variations of this salad from family to family. We turned that Middle Eastern-inspired salad into a creamy hummus bowl! To make this hummus bowl you will need Pecorino Romano cheese, salt, black pepper, pita bread, olive oil, a lemon for juicing, apple cider vinegar, sumac, chickpeas, cherry tomatoes, seedless cucumbers, radishes, fresh mint and hummus.

Serve these fresh hummus bowls as appetizers, a light lunch or vegetarian dinner, or at your next family get-together or picnic. Perfect!

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Cuisine: Middle Eastern
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 ounce Pecorino Romano PDO, grated (about 1/2 cup)
• kosher salt
• 2 (8-inch) pita bread rounds
• 4 tablespoons olive oil (divided)
• 1 large lemon, juiced
• 1 tablespoon apple cider vinegar
• 1 tablespoon sumac
• freshly ground black pepper
• 15 ounces (1 can) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 3 Persian cucumbers, diced
• 3 ounces radishes, very thinly sliced (about 1/2 cup)
• 1/4 cup chopped fresh mint leaves
• 1 cup hummus

Recipe Notes

• You could also serve this with premade pita chips.

• For some heat, stir in some crushed red pepper flakes.

Here's how to make it: 

1. Heat the oven to 325 degrees F with racks in upper and lower thirds. Slice the pita rounds in half and separate each half into two thin layers. Stack up the layers and slice into four wedges (you should have 32 wedges total).
2. Add to a large bowl, drizzle with 2 tablespoons of the oil and toss to coat. Divide between two baking sheets, spread into a single layer and sprinkle with Pecorino Romano PDO. Bake, rotating the baking sheets top to bottom halfway through, until the chips are crisp and lightly golden brown, 12 to 15 minutes. Set aside to cool.
3. Meanwhile, whisk together the lemon juice, vinegar, sumac and a pinch each salt and black pepper in the now empty bowl. While whisking, slowly drizzle in the remaining 2 tablespoons of oil. Add the chickpeas, tomatoes, cucumbers, radishes, mint and 1/2 teaspoon salt and toss to coat. Season with more salt to taste.
4. Swoosh 1/4 cup hummus into four shallow bowls and divide the salad between them. Serve with the pita chips.

Photo and recipe courtesy of Pecorino Romano PDO.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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