Kids' Pita Platters
Serves 2 | with Hummus and Cheddar Cheese
Meet the ultimate lunch for the picky eater! This spread comes with all the fixins' including cheesy pita wedges, creamy hummus and crunchy veggie sticks. For dessert, we've added tropical kiwis!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Pita Bread
(Contains Wheat)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit
Kiwi
170 g
Carrot
½ tsp
Dill-Garlic Spice Blend
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Sugar Snap Peas
4 tbsp
Hummus
(Contains Sesame)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut each pita into 8 equal wedges. Add pita wedges and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange pita wedges in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don’t burn!) Remove pita wedges from the oven, then sprinkle cheese over top. Return to the oven and bake until cheese is melted, 1-2 min.
Meanwhile peel, then halve carrot crosswise, then cut into 1/2-inch sticks. Trim snap peas. Peel, then cut kiwi into 1/2-inch slices.
Add sour cream, mayo and 1/2 tsp Dill-Garlic Spice Blend to a small bowl. Season with salt and pepper, then stir to combine.
Divide cheesy pitas wedges, carrot sticks, snap peas and kiwi between plates. Serve hummus and ranch alongside for dipping
