We normally don’t go all crazy for national food holidays, but when our friends at Sabra told us that National Hummus Day is coming up on May 13th, I knew we would have to make an exception. I don’t know about you, but I consider hummus more than just a snack. On busy weeknights, a fully loaded hummus platter like this Deconstructed Tabbouleh Platter often turns into an easy to make, plant-based meal that everyone around our family table gets excited about!
I personally consider Sabra hummus a refrigerator staple. It’s always on my shopping list and I am never, ever caught without it. On those occasions that the day just gets away from me I can always count on being able to come up with an inventive new spin on one of these hummus platters to serve my family.
For this particular deconstructed tabbouleh platter I made use of leftover quinoa we had hanging out in the fridge. When you roast cooked quinoa in the oven it turns into this magically crunchy topping that I love sprinkling over everything from hummus to salads and sandwiches. All I added after that was a super quick to make salad of tomato, cucumber, parsley, and citrus to mimic the flavors that we love in tabbouleh.
Once the quinoa roasts you just pile everything high atop your favorite Sabra hummus and dig in! It’s fresh, bright, and hearty enough to be a meal. Although, I have to admit I plan on entertaining with platters like this soon too!
Sabra hummus is more than just a healthy snack, it actually makes for a great meal too! I like to pack individula size portions of this platter in Todd’s lunchbox for a delciious, plant based lunch that is packed with flavor!
- 1 cup cooked multicolor quinoa
- 1/2 tablespoon olive oil
- 1 1/2 tablespoons lemon juice, divided
- 1 plum tomato, seeded, cored and finely chopped
- 1/3 cup finely chopped English cucumber
- 1 tablespoon minced flat leaf parsley
- kosher salt and black pepper to taste
- 1 package Sabra Cassic Hummus
- root vegetable chips
- Preheat the oven to 350°F and line a baking sheet with parchment paper. In a bowl toss together the cooked quinoa, olive oil, and 1/2 tablespoon lemon juice. Season to taste with salt and pepper then spread into a thin layer onto the prepared baking sheet. Bake for 30-35 minutes, stirring every 10 minutes until quinoa is crunchy and golden brown.
- Meanwhile, combine the tomato, cucumber, parsley, and the remaining tablespoon of lemon juice. Season with salt and pepper, stir, then allow to marinate while the quinoa cooks.
- Spread the Sabra Classic Hummus onto a serving platter. Sprinkle the crispy quinoa across the top of the hummus. Drain and discard any excess juices from the vegetable mixture then scatter over the top of the hummus. Serve immediatley with root vegetable chips.