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!
Author:This Mess Is Ours
Yield:4 servings 1x
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.