Let’s be real. This is what our kitchen counter looks like after work and most of the day on the weekends.
If we’re not eating, we’re prepping – chopping, mixing, cooking.
Stuff for us for the week, food for little man, things for the freezer, or getting items ready to make weeknight meals a little quicker to the table.
But we’re also starving right when we get home or at baby’s dinner time on the weekends, even if our meal isn’t done yet. So….what to do? Or what do we often do?
Break out the hummus. It’s our #1 unofficial meal choice, every time. It’s good for you, filling, and super easy to doctor up and make it a little fancier. Slice up some veggies, grab some chips, add some fun toppings, and you’re set!
First things first, you need to get the hummus onto a plate. This….can be harder than it seems. Especially if you have an almost 1-year old who likes to put his hands in everything. Bonus – he now loves hummus! This was the first time he tried it and he ate a good amount. This is good – and bad. Because now we have to share!
Instead of our usual olive oil and spice mixture on top, I grabbed some of my favorite things from the fridge and tossed them together: diced salami, chopped green and kalamata olives, olive oil, a dash of vinegar, and pepper. Almost like a muffaletta filling on some hummus – which is a very, very good thing.
Need something more than a light snack, but not a heavy dish? Break out the Sabra hummus for your next unofficial meal – and make sure to follow #unofficialmeal for more ideas from Sabra and lots of other great bloggers!
Spiced Olive and Salami Hummus
- 1 container Sabra Classic Hummus
- 1 oz. salami, finely diced
- 1/4 cup mixed olives (or your favorite), diced
- 2 Tbsp olive oil
- 1/2 tsp red wine vinegar
- 1/4 tsp black pepper
- Spread the hummus on a shallow bowl or plate, making a slight indentation in the center.
- In a small bowl, toss the salami and olives with the olive oil, vinegar, and pepper.
- Spoon the salami mixture over the hummus and serve immediately.
I am a Sabra Tastemaker and proud of it! This post is sponsored by Sabra – as always, all recipes and opinions are my own. Thank you for supporting brands that support us!