Disclaimer: By posting this recipe I am entering a recipe contest sponsored by the Sabra Hummus and I am eligible to win prizes associated with the contest. I was not compensated for my time.
As National Hummus Day approaches, I’ve been toying in my kitchen with different ways to enjoy Sabra Hummus besides the obvious, on its own (Yes, I’ve been known to enjoy it by the spoonful, although I typically dip a toasted pita or crunchy veggies into it.) lol! I’ve already enjoyed the Supremely Spicy Hummus blend in my “Spicy Sabra Hummus and Black Bean Fritters” — a recipe I made again and again by popular demand. Today I used Sabra Classic Hummus in another, not so typical way. It was inspired by my desire to make pesto with much less fat, but still with plenty of good flavor, texture.
Hummus has plant-based protein, a perfect way to get in some fiber and protein. It’s creamy, tasty and can be enjoyed a variety of ways. And it can be used as a “better-for-you” condiment because it’s provides flavor and creamy texture without excess sugars or fat. In this appetizer dip, I was able to cut the fat of a traditional pesto, while retaining a great pesto essence (basil, garlic, pine nuts combined with creamy hummus to deliver not only flavor but a thick, tasty vehicle for dipping pita crisps).
The dip is based on a simple pesto recipe, except I replaced oil with hummus and used ricotta instead of parmesan cheese. Thus, it’s got far less fat, but still a good flavor and a nice creamy texture. I love that it’s thick enough for a dip (like hummus), but with a remarkable pesto essence. Yes, I used plenty of garlic and lots of fresh basil. And, I couldn’t forgo the toasted pine nuts. (See Recipe at the Bottom of this post.) Sure this is appetizer-worthy. Simply serve it as a dip for crisps (or crunchy veggies). I decided to make homemade pita chips since I had plenty of pita rounds. It’s a simple recipe. It’s just 4 rounds of pita cut into 8 equal triangles + 1 Tbsp olive oil + 1 pinch sea salt. Toss it all together until evenly coated, then place on large baking sheet and toast them in an 350ºF oven until golden and crisp — about 10-15 minutes). (Of course you can simply buy your favorite brand of Pita chips).
Here’s the recipe:
- 4 cups lose basil leaves
- ½ cup Sabra Classic Hummus
- ¼ cup Ricotta, reduced fat
- 3 Tablespoons pine nuts, toasted
- 1 Tablespoon reduced-fat Mayonnaise
- 5 medium garlic cloves, roasted
- ¼ cup lemon juice
- ¼ tsp sea salt
- Blend all ingredients in a food processor until smooth and creamy.
For more information about Sabra Hummus and its variety of flavors visit: www.sabra.com