A healthy, satisfying, BIG hummus dip, embellished Mediterranean-style! Loaded with fresh herbs and greens, farmer’s market veggies, and Mediterranean favorites like feta cheese, olives and sun-dried tomatoes.
This post is in partnership with Sabra in celebration of National Hummus Day (May 13)!
If there is a place where the “unofficial meal” comfortably belongs, it’s the Mediterranean table.
We’re talking a meal so comfortable and familiar. There are no rules. People can linger as long as they want to. And you can even laugh with your mouth full (well, not all the way).
To me, this big hummus dip is the epitome of the comfortable and familiar unofficial meal.
And I’ve taken it to a new level of quick and easy by using creamy, healthy, non-GMO Sabra Hummus, spread in one huge bowl! Big enough for many hands. And ready in 10 minutes!
Let’s not forget though, a creamy hummus dip where I come from must be topped with a generous drizzle of quality extra virgin olive oil. You know? Poured with a heavy enough hand until the oil pools in some places!
Then come fresh herbs; peppery baby arugula; a plethora of fresh farmer’s market veggies; and Mediterranean favorites like feta; olives, sun-dried tomato; and a handful of toasted nuts.
Truth be told, this hummus dip was my way of cleaning out the fridge. Half a cucumber tucked in the vegetable drawer. A handful cherry tomatoes. The last crumbles of my feta box. You get the point.
Let my confession liberate you to use what ingredients you have on hand!
There is no right or wrong way to create a glorious farmer’s market hummus dip. And you can totally use healthy, creamy Sabra hummus as a good replacement for homemade hummus.
There are no rules in the unofficial meal, except, perhaps: no utensils necessary!
May 13 marks National Hummus Day! What better way to celebrate than with a giant bowl of Mediterranean farmer’s market hummus dip!
A healthy, satisfying hummus dip, embellished Mediterranean-style! Loaded with fresh herbs, farmer’s market veggies, and Mediterranean favorites like feta cheese, olives and sun-dried tomatoes.
- 32 oz. Sabra Hummus ( You can use a large tub of Classic Sabra Hummus or 3 10-oz tubs. Sabra Roasted Pine Nut Hummus or Roasted Garlic Hummus are good options here!)
- Quality extra virgin olive oil
- 1/2 cup each fresh mint leaves, fresh basil leaves, baby arugula
- 2 to 3 oz. (about 3/4 cup) cucumber slices
- 2 to 3 oz. (about 3/4 cup) summer squash slices
- 5 radishes, sliced
- 4 oz. (about 3/4 cup) cherry tomatoes, halved or whole
- 1/3 cup pitted Kalamata olives
- 2 tbsp sun-dried tomato bits
- 1/3 cup crumbled feta cheese
- Handful toasted pine nuts, optional
- Warm pita bread, sliced
- Extra veggies (optional)
Scoop Sabra Hummus dip into a large shallow bowl like this one, for example. Spread using the back of a spoon or a rubber spatula. Drizzle generously with quality extra virgin olive oil (it’s a good thing if the olive oil “pools” over some parts of the hummus dip.
Next, arrange the fresh herbs and greens (mint, basil and baby arugula) atop the hummus dip. Then, add the fresh veggies, olives, and sundried tomatoes. Sprinkle feta cheese and toasted pine nuts, if using.
Serve with warm pita bread slices and extra veggies for dipping, if desired.
*This is a sponsored post on behalf of Sabra. All opinions are my own, and I share them here for your benefit.