I’m happy to announce that I am a sponsored Sabra Tastemaker! That’s right, I’m officially working with Sabra in promoting their awesome (and gluten-free might I add) hummus. I love Sabra hummus and Sabra guacamole because they are easy to find in pretty much any supermarket. But did you know they make much more than hummus and guac? They’ve got salsas and also things like babaganoush! Although I can’t eat it because it’s made with dairy, the Farmer’s Ranch greek yogurt dip (see below image) is new and is bound to be a success.
I was tasked to create a recipe for the big game. If you know me, you know that I like things that are simple – so simple my own mother could follow the recipe (apparently our lack of kitchen skills are genetic). I also wanted to create something that wasn’t just…well, snacky. If I’m going to be hoarding dip and chips to myself to make sure no gluten-eater double-dips into my bowl, I’m going to need this to be a meal. I took a spin on 7-layer bean dip into a four-layer dip that had enough protein to keep me satisfied until the last quarter of the game.
While the other tastemakers get to eat the Stacy’s pita chips for the DIPZONE.com promotion – I, sadly, cannot have gluten. If you can have gluten, Stacy’s & Sabra teamed up for a rebate:
1) BUY: 2 Sabra® products (8 oz. or larger) and 2 bags of Stacy’s® Pita Chips (6.7 oz. or larger)
2) TEXT: “DIP” to 811811 and follow the directions to submit a photo of your receipt OR upload your receipt right here
3) GET: After validation, you’ll receive a $5 gift card (offer good until 2/14/16)
Since I can’t use Stacy’s Pita Chips (although, not sure if this makes it worse or not – I can still remember what they taste like), I used organic Que Pasa tortilla chips that contain ancient grains.
What you’re going to need:
1. Sabra Hummus
2. Sabra Guacamole
3. Canned Organic Black Beans (can sub for white beans)
4. Canned or Frozen Sweet Corn
5. Alter Eco Organic Quinoa (or other organic gluten-free quinoa brand)
6. Optional: Top with salsa, avocado slices, cheese shreds
I first prepared my Alter Eco rainbow quinoa in my T-Fal 1-in-10, using the rice cooker setting. You’ll need about 1.5 cups of liquid (water or broth) for every cup quinoa. It can be prepared in any rice cooker (set it and forget it), or over the stove (requires a more watchful eye).
I then prepared organic sweet corn and organic black beans together over the stove top, melting in some Daiya cheese to hold it all together. While it works much better to combine with a handful of shredded cheddar made with real milk fat, I don’t have that luxury. Feel free to season this layer with salt, pepper, or a touch of spice mix like Engage Organics’ Mexi-Mix.
I layered the four items in equal parts making the dip. The best part of this recipe is that you can add the different layers in your own measurements. Want to make it more of a protein bowl than a dip – add more quinoa? Hate corn? Just add the beans! I still ate it while the quinoa and the bean mixture were warm. When I was done with the dip, I wasn’t even hungry for dinner – I had so much protein between the hummus, beans and quinoa, and healthy fat with the guacamole.
What do you think – hummus and guac together in one bite? Quinoa used in a dip? Try it and give it a chance – I think you’ll be pretty excited about the combo!
**DISCLAIMER: This post was sponsored by Sabra, but c’mon you know it doesn’t affect my review because it’s hummus and it’s awesome.**