Filippo Berio On-The-Go Mediterranean Bento Boxes

Ingredients

Homemade Pita Chips:

2 pitas (7 inch), each cut into 8 wedges

2 tbsp Filippo Berio Extra Virgin Olive Oil

1/4 tsp salt

1/4 tsp ground cumin and dried oregano

1/4 tsp garlic powder

Sweet Potato Hummus:

2 cloves garlic

1 cup canned chickpeas, drained and rinsed

1 sweet potato, cooked, peeled and chopped (about 1 1/2 cups)

3 tbsp lemon juice

2 tbsp tahini paste

2 tbsp Filippo Berio Extra Virgin Olive Oil

1/2 tsp paprika

1/2 tsp salt

Pinch pepper

Bento Box:

8 cherry tomatoes

1 large or 2 small carrots, cut into sticks

4 mini cucumbers, cut into sticks

1/2 cup pitted black olives

Directions

Homemade Pita Chips: Preheat oven to 400°F. Toss together pita wedges, olive oil, salt, cumin, oregano and garlic powder. Arrange in single layer on parchment paper–lined baking sheet; bake for 8 to 10 minutes or until golden and crisp. Let cool completely. Store in airtight container for up to 3 days.
Sweet Potato Hummus: Meanwhile, in food processor, pulse garlic until finely chopped; add chickpeas, sweet potato, lemon juice, tahini, 1/4 cup water, olive oil, paprika, salt and pepper. Purée until smooth. Makes about 2 cups. (Can be covered and refrigerated in airtight container for up to 3 days.)
Bento Box: In 4 bento boxes, evenly divide Sweet Potato Hummus with pita chips, cherry tomatoes, carrots, cucumbers and olives.

Tips:

To roast sweet potato, halve lengthwise and place cut side down on parchment paper–lined baking sheet; roast in 400°F oven for 30 to 35 minutes or until fork- tender. Let cool completely and remove skin.
Alternatively, prick sweet potato all over with fork; microwave on High, turning once, for 8 to 10 minutes or until tender. Let cool completely and remove skin.
Garnish Sweet Potato Hummus with a pinch of smoked paprika and drizzle extra olive oil over top if desired.

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On-The-Go Mediterranean Bento Boxes Recipe