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.
National Hummus Day is nearly here, and this is my third Sabra Hummus recipe in a week. So needless to say, I’m gearing up to celebrate with not 1, not 2, but 3 yummy appetizers to celebrate on May 13th. I’ve got 1) Spicy Sabra Hummus & Bean Fritters, 2) Creamy Hummus Pesto dip and now, this final entry, my 3) Pesto Chopped Salad over Pita Crisps.
Since this recipe contest is for an appetizer, I’ve found a great way to turn a lovely salad into finger-food with a couple simple additions: 1) Add homemade pita crisp 2) Assemble salad onto pita crips. Not that the salad isn’t great on it’s own (and it can be served as a first course “appetizer”). I just wanted to find away to make it more “portable” and now have created a polite way to eat salad with your hands. Didn’t promise it wouldn’t be slightly messy (aren’t chicken wings?!), but it works as long as you assemble each crisp by placing a little dollop of hummus first, then add the salad.
1st Step — Create the Chopped Salad
In a bowl combine 10 cups chopped kale, broccoli and greens mixture (or your favorite chopped blend of dark leafy greens and crunchy veggies). You can buy pre-chopped packages at your grocery store or process ingredients in food processor. There are a variety of pre-packed chopped salad blends at the supermarket. You can even find riced broccoli and riced cauliflower at Trader Joe’s. Note: If you’ve already made a batch of my Creamy Hummus Pesto, you can simply mix it in. Then add 2 Tbsp oil (I used avocado oil) + 1 cup of chopped tomatoes + 1 squeeze of a lemon. Toss and let marinate for up to an hour. Then fold in a medium avocado, diced. Serve and enjoy! (And, you can always halve the recipe. Perhaps you’ve used half the Creamy Hummus Pesto to enjoy with pita chips, already.). Otherwise – follow the recipe below:
Creamy Pesto Chopped Salad Recipe
- 4 cups loose basil leaves
- ½ cup Sabra Classic Hummus
- 3 Tablespoons pine nuts, toasted
- 2 Tablespoons oil, divided
- 5 medium garlic cloves, roasted
- ½ cup lemon juice, divided
- ¼ tsp sea salt
- 10 cups chopped cruciferous veggies (kale, broccoli, brussels sprouts)
- 1 medium avocado, cubed
- 1 cup mini heirloom tomatoes, halved (or cherry tomatoes, halved or quartered)
- 8 oz of Pita chips
- Make the dressing: In a food processor combine basil, hummus, pine nuts, 1½ Tbsp oil, garlic, ¼ cup lemon juice, sea salt.
- Pour chopped veggies into bowl and toss in dressing; coat well.
- In a separate bowl season tomatoes with remaining oil and lemon juice.
- Add tomato mixture to salad.
- Cover and refrigerate up to an hour.
- Gently fold in avocado when ready to serve.
- Assemble "salad on pita": Add a tsp hummus to each chip, then layer on the salad.
- *Option to serve as side salad with chips on side.
2nd Step — Assemble Salad onto Pita Crisps
Re-toss salad. Add a little salt and pepper if desired. Spread a little hummus on each pita chip. Scoop a little salad on each pita. *Garnish with a little parmesan, if desired. These are perfect finger-foods since they don’t require a fork. And maybe slightly messier than say a bite-sized quiche or potato ball, but well worth it for the flavor, texture and veggie-goodness. And besides chicken wings, a popular appetizer, will probably leave you with a BBQ mustache and red-stained fingers. lol!
The Benefit of Plant-Based Protein in Dressing
As you can see either the salad or salad on a pita crisp variation, provides plenty of plant-based goodness. And because hummus is a plant-based protein, the citrus basil dressing has a the benefit of chickpea legumes, providing both protein and dietary fiber. Chickpeas also provide Vitamin B6 and magnesium. Hummus makes this plant-based recipe a winner in taste and nutrition. One serving of the salad has 150 calories, 4g Fiber and 3g Protein.
For more information about Sabra Hummus and its variety of flavors visit: www.sabra.com