Hello, and welcome to your unofficial meal: easy delicious hummus toppings starring and sponsored by Sabra hummus.
As tasty as hummus is on its own, it is even more delicious when topped and shared. If you’ve never thought to top your hummus before, read on. I think you’ll really love the idea of making hummus toppings. It’s a great way to take an easy appetizer and make it special.
This post is sponsored by Sabra. Thank you, Sabra!
Cooking with Hummus
I really love being a Sabra Tastemaker. I really do. It’s not just the free hummus (free hummus!!) but their campaigns push me to use hummus in ways that I may not have thought of before. Like that savory doughnut post–it would never have occurred to me, and they were delicious! Or maybe you’d prefer some Southern cornbread made with hummus and za’atar.
Today’s post is no different: we’re talking The Unofficial Meal. You know the one. The snack before the meal. The pre-dinner snack.
I am all about the snacking. I love to cook, and eating while cooking is just about the best.
Easy Delicious Hummus Toppings
I put together two easy delicious hummus toppings that, once made, can hang out in the fridge for a good 2-3 days so they’re ready to serve at a moment’s notice, whether you know you have a big dinner party coming up, it’s an impromptu cookout, or you just need something for your family to snack on while you finish up making dinner.
Here’s a fun video I made, starring The Beloved in his first turn as a Silent Movie Star. Plus, you’ll see just how simple it is to make these easy delicious hummus toppings to have on hand for your next Unofficial Meal!
As luck would have it, we were shooting Cook the Book with Denise and Jenni on April 17, and we always serve snacks for folks to munch on while we’re cooking. For today’s unofficial meal, I topped Lemon Twist Hummus with a lovely and simple chopped Greek salad.
A tasty, chewy mound of nutty, spicy za’atar-roasted chickpeas found its way on top of Classic Hummus. A drizzle of olive oil on each, a sprinkle of feta, oregano on the Greek salad and za’atar on the roasted chickpeas, and our unofficial meal was served.
As we cooked and laughed and drank wine in the kitchen, folks grazed in the dining room. As delicious as Sabra hummus is straight from the container, there is something about spreading it out on a platter that invites more hands in at the same time. And then top hummus with something simple and delicious? The flavors and textures together turn hummus into the star of the show.
Once shooting was done, we all sat down to a delicious meal together, and we continued our unofficial meal snacking right along with our official meal!
Both recipes are really easy to make. First up, here’s how to make the roasted chickpeas.
- 2 cans chickpeas, , rinsed, drained and patted dry
- 2 Tablespoons olive oil
- kosher salt, , to taste
- 3 teaspoons zaatar, , divided use
- 1/2-1 teaspoon hot smoked paprika, , to taste
- Place a rack in the center of your oven and preheat to 400F.
- Spread the chickpeas on a baking sheet.
- Drizzle with olive oil and then toss to evenly coat the chickpeas.
- Roast for 15 minutes.
- Remove from the oven and sprinkle with 2 teaspoons of zaatar and your preferred amount of spiced paprika. Toss to coat evenly.
- Return to the oven for an additional 5-10 minutes until the chickpeas are a bit crisp on the outside and creamy/chewy on the inside.
- Toss with the remaining zaatar.
- Serve warm or cold on top of your favorite Sabra hummus.
- I finished mine with some crumbled feta, a sprinkle of zaatar and a drizzle of olive oil.
Nutrition based on topping alone without the hummus.
Nutrition InformationYield 6 Serving Size 1/6
Amount Per ServingCalories 133 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 5g Cholesterol 0mg Sodium 130mg Carbohydrates 15g Fiber 4g Sugar 3g Protein 5g
And here’s how to make the Greek salad to top your hummus. It goes especially well with the bright Lemon Twist humms.
- 2 medium tomatoes, , cut into chunks.
- 1/2 bell pepper, , roughly chopped
- 2 1/2 " piece of peeled cucumber cut into chunks
- small handful of roughly chopped red onion
- 8-10 kalamata olives, , pitted and chopped
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon dried oregano
- 2 Tablespoons extra virgin olive oil
- sprinkle of kosher salt
- Gently squeeze the seeds from the chopped tomatoes.
- To the bowl of your food processor, add half the tomatoes, pepper, cucumber and red onion. Pulse a few times to coarsely chop. Remove the vegetables to a bowl.
- Repeat with the other half of the vegetables.
- Stir in the kalamata olives, feta cheese, oregano, and olive oil. Don't add salt until serving time or it will draw out too much liquid.
- Cover and refrigerate for up to 3 days.
- To serve, spread Sabra Lemon Twist Hummus (or your favorite variety) on a plate. Use a slotted spoon to drain a large spoonful of the salad and then place in the center of the hummus. Sprinkle with a bit of kosher salt, dried oregano, olive oil, and more feta cheese, if desired.
- This salad is particularly nice served cold on room temperature hummus.
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 82 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 6mg Sodium 188mg Carbohydrates 4g Fiber 1g Sugar 2g Protein 2g
Enjoy your Unofficial Meal and spend time with the ones you love, laughing and snacking and catching up on the day.
Thanks so much for spending some time with me. Take care, and have a lovely day.