>> Friday, September 30, 2016
Recently I had the opportunity to try out Sabra hummus, which surprisingly comes in many amazing flavours including Roasted Red Pepper, Basil Pesto and Roasted Garlic. My favorite at the moment is the Supremely Spicy, with loads of spicy chili in the middle to provide an extra bit of kick to amp up the flavour. The hummus itself is creamy smooth with a nice sesame flavour from the tahini and nuttiness from the chickpeas. I like to pair it with my favorite fire roasted jalapeno pita chips! I definitely don’t shy away from spiciness. =)
Pita chips are also a great way to use up leftover pita and are super easy and quick to make. I’ve included a quick recipe at the end of this post. I find that after I cook Mediterranean or other cuisines that utilize pita as a base, I always tend to have some left over. This makes for a quick and nutritional snack when combined with a delicious dip.
I can’t wait to try more offerings from Sabra and have recently found out that they also offer salsas and guacamole in a range of different flavours. Looks like I’ll have a lot more snack combos for all my hibernating this fall. I’m also going to be giving away coupons for readers of the blog to try out some of Sabra’s offerings. Please leave your name in the comments and I’ll make a draw for winners. Good luck!!
Pita Chip Recipe
Optional: Garlic Powder or other spices
Preheat oven to 350 degrees.
Cut up your pita in half, cut those halves in to halves and etc until you get 8 wedges.
Place pita on a parchment covered oven sheet.
Drizzle olive oil over top.
Sprinkle some salt and pepper on to each of the wedges.
If you’d like additional flavours, you can sprinkle garlic powder or other spices on top. Feel free to make it all your own by playing with different flavour combinations!
Bake in the oven for 8-10 mins or until pitas become crispy.
Serve with your favorite hummus or dip!