Posts Tagged ‘ hummus ’

A New Spin on Summer Snacks

Thursday, June 2nd, 2011

When the weather turns warm, certain seasonal foods pop into our minds for picnic lunch ideas or evening cookout dishes.  Chicken salad and pasta salad are classic hit recipes with most families, and can be quick, delicious entrées to whip up. But sometimes, particularly on those scorching hot days, these mayo-based salads can seem too heavy and saturated with calories.

Here are two new ways to enjoy the summer dishes, but with a lighter and healthier approach. By mixing in hummus instead of mayo for homemade chicken and pasta salads, you can cut a few calories and tantalize your taste buds with new flavors. Give them a try, and let us know what you think!

Hummus Chicken SaladHummus Chicken Salad

1 Cup Grilled Chicken Breast, Cubed
1 Tablespoon Finely Diced Scallions
2 Tablespoons Diced Celery
2 Tablespoons Diced Red Pepper
1 Tablespoon Water
½ Cup Sabra Hummus
Salt and Pepper to Taste

Yields 2 servings.

Directions: Combine all ingredients and stir well. Serve in a bowl of radicchio as a salad, on a sandwich, wrap, or as an appetizer with veggies, chips or pita.

Basil Pesto Hummus Pasta Salad

1 lb. Fusilli pasta (cooked according to package instructions)
1 cup pitted kalamata olives, rough chopped
1 cup fennel (2 small bulbs), finely chopped
1/3 cup sundried tomatoes in olive oil, drained and chopped
1  (10 ounce) container of Sabra Basil Pesto Hummus
¾ cup Roasted Red Pepper (1 whole pre-roasted red pepper)
½ cup Chives, minced
1 cup pasta cooking water, reserved
2 Tablespoons Olive Oil
Fennel fronds for garnish

Serves 4-6 as a main course


1. Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water.

2. Prepare all of the vegetables.  In a big bowl, toss the vegetables with the Basil Pesto Hummus. Add pasta, and pasta water and stir to combine. Sprinkle with black pepper.

3. Serve at room temperature, drizzle each portion with a little splash of olive oil and sprinkle fennel fronds overtop.

Please note: If this is made a day ahead and refrigerated, add water before serving to achieve a creamier consistency. Also, wait until just before serving to add the olive oil and fennel frond garnish.

Recipes by Colombe Jacobsen

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Join the Tribe!

Friday, August 13th, 2010

Hummus is one of my go-to snacks, so when I found out that the Tribe brand recently came out with new flavors, I couldn’t wait to get my hands–and carrot sticks and pita chips–on them. The new flavors, like Tomato & Veggie and Spicy Red Pepper, are seriously delicious, and I’m digging the brand’s new creamier consistency, which makes you want to dip, dip and dip again. Plus, the spreads are all-natural so you can feel good about serving them to your kids. But the coolest part? Check out all the things you can do with hummus! I’m going to throw together this easy and refreshing end-of-summer salad this weekend.

Creamy Cucumber and Kalamata Olive Salad

  • 1 English cucumber, halved, peeled and cut into 1/4 inch slices
  • ¼ cup pitted kalamata olives, roughly chopped
  • 6 oz feta cheese, cut or crumbled into 1” cubes
  • 1-cup cherry tomatoes, halved
  • ¼ cup roughly chopped mint leaves
  • 3 oz extra virgin olive oil (for dressing)
  • 1 oz red wine vinegar (for dressing)
  • 2T Tribe Origins classic hummus (for dressing)
  • sea salt and black pepper (for dressing)


  • Whisk together olive oil, red wine vinegar, and hummus.
  • Add salt and pepper to taste.
  • Toss all ingredients together.
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