My favorite way to eat hummus is straight up as a dip with pita chips. It is so addicting. I usually prefer to make my own as it gives me the freedom to add as much or as little lemon juice or tahini paste as I like. And it’s so easy—with just few quick pulses in the food processor, you’re done.
In the past, I’ve tried store brand hummus and have never really been happy. As with any pre-made product, you always compare it to homemade. Is it really worth buying when you can just as easily make it? Sometimes it is and sometimes it isn’t.
As part of the Foodbuzz Tastemaker Program, I recently received a coupon to purchase a Sabra Hummus product. I’m not blowing smoke when I say that this stuff is really good; creamy and with just the right balance of that classic chickpea, garlic and tahini flavor mix, it tastes as close to homemade as I’ve ever tried. If you’re pressed for time or even just feeling a little lazy, it’s worth it.
The Tastemaker Program allows Foodbuzz Featured Publishers to opt-in to try various food and kitchen products to taste, test and review, and with Sabra Hummus there was added incentive. By creating an original recipe with Sabra brand hummus and posting it on my blog, I am entered for a chance to win a free trip to the Foodbuzz Festival in San Francisco this fall and have my recipe featured during their Friday Night Festival Cocktail party.
At the store, there were so many hummus options to choose from, including Sabra’s two new Basil Pesto and Buffalo Style flavors. But to give me more freedom in my creation, I stuck with the classic.
Since I wanted to incorporate my personal favorite way to enjoy the chickpea dip, I built my idea on having a pita chip base smeared with hummus. From there, Greek Salad Bites were born. I topped the hummus/pita chip base with a mini Greek salad with small diced tomatoes, cucumbers, kalamata olives and feta cheese mixed with a basic vinaigrette.
They are simple, familiar, and pretty addicting!
P.S. 100th post! Woo hoo!
Greek Salad Bites:
- 2 medium tomatoes, diced small
- 1 medium cucumber, seeded and diced small
- 8-10 each kalamata olive, pitted and diced small
- ¼ cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- Extra virgin olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 bag pita chips (or homemade)
- 1 tub Sabra classic hummus
• In a medium bowl, combine diced tomatoes, cucumber, olives and feta cheese.
• In a separate small bowl, make a vinaigrette by slowly whisking extra virgin olive oil into red wine vinegar. You should only need several tablespoons to create an emulsion and thicken. Add oregano and salt and pepper to taste. Pour vinaigrette over vegetables and cheese; mix until well incorporated.
• Lay out several pita chips at a time and spread about a teaspoon of hummus on each chip. Top with Greek salad mixture and serve.