• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut each pita into eight triangles. • Toss pita triangles on a baking sheet with a large drizzle of olive oil, salt, and pepper. Bake on middle rack until lightly browned and slightly toasted, 6-10 minutes. • Remove from oven and set aside to cool on sheet. TIP: Pita chips will crisp up as they cool.

• Thinly slice cucumbers into rounds. • Halve tomato lengthwise, then lay flat and thinly slice into half-moons. • Halve orange; slice into ½-inch-thick half-moons. • Cut waffle into 1-inch strips.

• To serve: Divide hummus, pita chips, cucumber rounds, tomato slices, orange wedges, and cheddar between plates. Serve waffle sticks on the side. • To stash: Refrigerate hummus, pita chips, cucumber rounds, tomato slices, orange wedges, cheddar, and waffle sticks in airtight containers and pack as desired!