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4 soft, large pita breads
1 heaping teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2-3 tablespoons extra virgin olive oil
4 medium yukon gold potatoes, quartered and cut into 1/4-inch slices
1 cup hummus
1 cup tabbouleh
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1st Keep
 laerkin
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