I had a selection of hummus
~ Classic & ~Roasted Red Pepper Hummus
& the new,
Sabra dips to try including: ~Roasted Garlic Veggie Dip ~Onion & Fresh Herb Veggie Dip ~Spinach & Artichoke Veggie Dip...
& the ~Classic Guacamole, which was really, really delicious.
I created a few ways to experience the dips... cut up veggies... tortilla chips, Pitas chips.... pitas or wraps... And I made two chicken salads, Hummus Chicken Salad (recipe below) & chicken souvlaki/tzatziki sauce with a spinach & tomato salad on the side or for topping.
The new dips are good, like the hummus. Most surprising revelation? The 2 & 1/2 year old who loved the Spinach & Artichoke Veggie Dip!!!
|Cute trivet & wooden spoon from Sabra|
Hummus Chicken Salad
adapted from Sabra
- 3 lbs. chicken
- 1 TBSp herbs de provence
- 10 oz. Hummus (i package of Sabra's Hummus)
- 2 TBSp extra virgin olive oil
- 4 scallions, green part, thinly sliced
- 3 celery stalks, thinly diced
- 1/2 red pepper thinly diced
- S & P, to taste
Preheat oven to 400 degrees F.
Spray a baking sheet. Place the chicken on the sheet & brush with olive oil, & sprinkle the herbs de provence on the chicken. Bake for 40 minutes if bones, 60 if bone-in chicken. Allow to cool.
In a bowl mix together the hummus & the olive oil. If you want it thinner, add a little water. Place all of the diced veg in this same bowl. Set aside.
When chicken is cooled, cut into 1" cubes. (Discard skin & bone if applies.)
Add the diced chicken into the bowl with the veg & hummus. Toss to coat & mix.
~1 Sabra Key chain,
For U. S. residents only:
Just comment below on what is your favorite dip/hummus combination!
|Sabra Key chain, coupon & recipe|