“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
It’s fair to say that I love a good contest and when it involves food, I love it even more. Sabra is a wonderful supporter of dietitians and our role in healthy eating. With too many fad diets emerging, the concept of healthy eating seems to get lost. A plant based diet is still the number one diet for health.
While most individuals are not vegetarians, often this plant based diet is translated into a Mediterranean diet type lifestyle. The flavors of southern Europe are fresh and colorful, everything healthy eating should encompass. The idea of eating a plant based diet may seem difficult to some, but rest assured plant based proteins are abundant and hummus is a wonderful source of plant based protein in the Mediterranean diet.
Hummus is simple, fresh, and versatile. Made primarily from chickpeas, garlic, olive oil, and tahini, the flavors are undeniably delicious. Sabra has amazing flavors, check them out here: Sabra
National Hummus Day is coming up on May 13th and I can’t think of a better way to celebrate all things hummus than to whip up these tasty little bites. I make my own tortillas, but store bought tortillas work just as well. Not into baking up tortilla bowls? Use the baked tortilla cups from the grocery store. They work too. The cups are simply a vessel for the hummus, tomatoes, avocado and sweet onion.
- 4 small flour or whole wheat tortillas, cut into quarters
- 1 cup Sabra Pine Nut Hummus
- 1 cup chopped grape tomatoes
- 1 small haas avocado, diced
- 2 Tablespoons chopped sweet white onion
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- cilantro or italian parsley for garnish
- Preheat oven to 400°F
- Cut each tortilla into 4 pieces
- In a mini muffin tin, fill each space with a tortilla, forming to the cup and pressing against the side and bottom
- Bake for 5-7 minutes or until top edges start to brown
- Allow to cool and remove from tin
- In a medium mixing bowl, add tomatoes, avocado, onion, olive oil, salt and pepper – toss gently
- Fill each cup with 1 Tablespoon hummus and top with 1 Tablespoons tomato and avocado salad
- Garnish with parsley or cilantro