Hummus Yogurt Dip with Balsamic Tomatoes and Mint Salad Recipe

Recipe by: Sandra Lee
Ingredients: make 8 to 10 appetizer
1 (10 ounce) container roasted red pepper hummus
½ cup plain yogurt
2 tablespoons olive oil, divided
½ teasponn freshly cracked black pepper
1 pint cherry tomatoes, halved
1 tablespoon balsamic vinegar
Sea salt
Freshly cracked black pepper
½ cup fresh mint leaves
1 (7 ounce) bag mini pita white bread rounds

Procedures:

• In a medium bowl, stir together hummus and yogurt. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon cracked pepper.
• In a medium bowl, combine cherry tomatoes, balsamic vinegar, and remaining 1 tablespoon olive oil. Add salt and pepper to taste. Add mint leaves, tossing to coat. Serve with mini pita rounds.