4 Serves
89 Mins
Prepare the fresh vegetables and assemble the dips, including hummus and tzatziki, on a large serving platter.
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
996 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the extra virgin olive oil in a frying pan over medium heat.
Add the olives and any warm components to the pan, seasoning lightly with salt and pepper, then sauté until heated through.
Warm the pita bread in the oven or on the stove until soft and pliable.
Arrange the warm components onto the platter and serve immediately.
25
g95
g20
g
Yemeni
