Probably more of a surprise to see a post today than not, right? I didn’t mean to surprise take 1 month off from blogging, but apparently that’s what I did. With a shift in focus at work combined with some home renovations that have left me sleeping in the living room, I’ve just had a lot on my mind and, honestly, not much homemade food on my plate unless it took a whopping 5 minutes to pull together and dirtied basically no dishes. I just really wasn’t feeling it.
Luckily, this dip fits perfectly into my extra-lazy lifestyle lately but is nice enough to serve to company and fits in perfectly with a tailgating spread. Though I may be pretty out of the loop and not at all into sports, I’m still with it enough to know that its football season. Football season brings cheesy nachos, fried everything, and beer after beer, so I’m glad that this is a healthier option that still satisfies. Did you know that eating 2 tbsp of hummus a day satisfies the recommendation for eating beans each week? While I normally don’t have any trouble eating beans, I know a certain few people who avoid beans like the plague but don’t reallllly realize that it’s what hummus is made of.
To keep the train rolling on making good decisions, I added heart-healthy olives into the mix. Sabra does make an olive tapenade hummus, but my store never seems to carry it — plus I love the combo of roasted red peppers with salty olives and fresh garlic. It’s a great healthier choice for everyone, but bonus points for being vegetarian, vegan, and gluten free (as long as what you’re scooping it up with is vegan/gluten free, etc), too. Josh whipped up a batch of his homemade pita chips and we gobbled up half the bowl in one sitting.
By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.