For dip:
3 roasted or grilled red peppers, seeded and peeled
1/2 cup canned white beans, rinsed and drained
1 tablespoon olive oil
1 small clove garlic, minced
Salt to taste

For meze platter:
2 6-inch pita breads (3 ounces each)
Cooking spray
20 cherry tomatoes
16 kalamata olives
1/2 English cucumber (about 1/2 pound), peeled and cut into thin spears