Make an appetizer statement by dressing up store-bought hummus with delicious Spanish Manzanilla olives served with seasoned, home-baked pita chips. Elevate it further with an artful sprinkling of toppings. For an easy weekday snack, skip making the chips and simply use warm pita for dipping.
2 pocket-style pita bread rounds, each cut into 6 wedges
5 Tbsp. olive oil, divided Kosher salt
1 container (8 to 10 oz.) plain hummus
2 tsp. cold water (see Tip)
1/2 jar (8 oz.) Del Monte® Spanish Manzanilla Whole Pitted Olives, drained
Topping Options: (pick up to 3) red pepper flakes, chopped toasted pistachios, finely grated orange zest, balsamic vinegar, olive oil, chopped fresh parsley, ground cumin, crunchy chickpea snacks
Preheat oven to 425°F. Separate each pita wedge to make two pieces; place on a baking sheet. Using a total of 4 Tbsp. olive oil, brush both sides of wedges with oil. Season lightly with salt and bake about 4 minutes or until golden brown. Turn pieces over and bake 1 to 2 minutes until golden brown. Let cool to room temperature.
Scoop hummus into a medium mixing bowl; whisk in water until creamy. Using a serving spoon, dollop hummus onto the center of a 9 to 11 inch-wide plate. Using the back of the spoon, press down in the center and then move outward swirling hummus into a 6- to 7-inch circle about 1/2-inch thick.
In a small bowl, stir together olives, remaining 1 Tbsp. oil and pinch of salt. Spoon olives on top of hummus and lightly sprinkle with desired topping before serving with pita chips.
TIP: For lemony hummus, use 2 tsp. lemon juice in place of 2 tsp. water.