Ingredients
2 tablespoons fresh lemon juice
1 tablespoon olive oil, plus more for drizzling (optional)
1/4 teaspoon ground cumin
Coarse salt and ground pepper
1 pound carrots, coarsely grated
1/2 cup pecans, coarsely chopped
2 cups Homemade Hummus, or store-bought
4 mint leaves (optional)
4 ounces feta cheese, cut into 4 pieces
2 jarred grape leaves packed in brine, rinsed and halved lengthwise (optional)
4 whole-wheat pitas (6-inch), cut into wedges
1/2 cup black olives, such as Nicoise or Kalamata
Preparation
In a medium bowl, whisk together lemon juice, oil, and cumin; season with salt and pepper. Add carrots and pecans, and toss to combine.
Transfer hummus to a serving bowl, and drizzle with oil, if desired. If using mint, place 1 leaf on each piece of feta; if using, wrap with 1/2 a grape leaf. Serve hummus on a platter with pitas, carrot salad, feta, and olives.
