Modern Israeli Salad over Hummus

Sometimes you get the best inspiration when your stomach is killing at 1 am and you are trying so hard not to vomit, so you turn on the TV for a distraction. I decided to watch some Barefoot Contessa, and boy am I glad I did. I got so many inspiring ideas for future recipes!

I was most excited to try this one out, but with my own twist. I had recently been introduced to the modern Israeli salad recipe by Daniella Silver and Norene Gilletz. So, I had an epiphany, take the idea of putting Israeli pickles into my Israeli salad, put it on top of hummus and boom! I have combined 2 recipes and added my own twist… I know, I was super proud of myself.

To make matters better, Daniella featured me on her Instagram stories and told everyone I was amazing so ya, you best make this recipe because it is worth gossiping about!

Modern Israeli Salad over Hummus

Yield: 4 servings

INGREDIENTS:
1 small container store-bought hummus (or can use homemade, I did)
2 tomatoes, small dice
3-4 small cucumbers, small dice
1/2 red pepper, small dice
4 Israeli pickles, small dice
3 radishes, small dice
1 green onions, chopped
1-2 tbsp parsley, chopped
2-3 large pitas, cut into sixths
1/4 cup olive oil
Juice of half a lemon
Garlic powder, sprinkle
Salt/pepper, to taste

DIRECTIONS:
1. On a large baking tray, place the pita that has alreday been cut into pieces. Spray with cooking spray and season with salt/pepper. Place in a 350 degree oven for 10 minutes until brown and toasted. Set aside.
2. Meanwhile, in a large bowl, place all the rest of the ingredients, excluding the hummus. Mix well.
3. Before serving, place hummus on a platter, spreading it around. Pour the Israeli salad on top. Serve with pita chips. Enjoy!