“I received free samples of Sabra 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.”
Pita bread dipped in hummus is seriously one of my favorite snacks. I tend to go a little overboard. When I heard Sabra was sponsoring a Recipe Redux contest, my heart skipped a beat. We get the best contests. I was so excited to try my hand at another hummus recipe.
The popularity of hummus has skyrocketed in the past 10 years. I actually remember the first time I had hummus. I thought it was such a culinary creation. Little did I know at the time, hummus has been around for a very long time.
One of the biggest reasons I love hummus is because it fits into my plant based diet perfectly. Made from garbanzo beans, or chickpeas, it is a source of plant based protein. Can you think of a better way to get plant protein into your diet? I didn’t think so.
Sabra has been making hummus for a long time and it’s no surprise that they are doing a great job. They keep cranking out new flavors, it makes me excited to try each one. This recipe uses caramelized onion hummus – doesn’t that sound amazing? They also have some new creative flavors like jalapeño and sun-dried tomato. My consistent favorite is roasted red bell pepper. They sent one of these out with my sample pack. I ate it before I could even try it for a recipe. You can see all of their flavors on their website here: Sabra
If you haven’t tried one of their 15 flavors, you should. They are delicious. It seems everyone has their own way of eating them. Sometimes, we’ll mix up the hummus before we start eating, but my favorite way to eat their hummus is to leave it alone and just get a little of the topping in with every bite. I like to see it, I don’t want to hide it by mixing it in.
This recipe is a keeper. I like to keep lunch light and rarely do I eat a lot of animal protein for lunch. I don’t know why, I just don’t. I try and fit in as many fruits and vegetables as I can. I used the caramelized onion hummus and I roasted the cauliflower – the combination of those two is simply delicious. This soft pita bread is perfect as a little pizza (I did mention that it is one of my favorite snacks). It is topped with avocado, fresh greens, cilantro, lemon juice, olive oil, salt and pepper. It sounds complex for lunch, but trust me, this comes together in less than 30 minutes.
I hope you try it – I have a feeling you’re going to like it.
- 3 cups cauliflower florets
- 2 Tablespoons extra virgin olive oil
- 8 small pita bread circles
- ½ cup Sabra Caramelized Onion Hummus
- 1 Haas avocado
- 1 cup salad greens
- 2 Tablespoons cilantro leaves
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- extra drizzle of extra virgin olive oil
- Preheat oven to 425°F
- Cut cauliflower into small florets and place on baking sheet
- Toss with 2 Tablespoons of olive oil
- Roast for 20 minutes
- While cauliflower is roasting, spread 1 Tablespoon of hummus onto each pita bread
- Cut avocado in half, remove the seed and skin
- Cut avocado into slices and put ⅛ of the avocado on each pita
- Top with warm cauliflower
- Place fresh greens and cilantro leaves on the top
- Drizzle with lemon juice, and sprinkle with salt and pepper
- If desired, drizzle a small amount of extra virgin olive oil on each pita