Cactus Hummus Dip

Here at Fork and Beans, we are standing behind our friends at Sabra to celebrate #nationalhummusday on May 13th, and what better way to thank this snacking staple than with your very own Cactus Hummus Dip?! You are going to LOVE the idea of eating edible cacti, so much so that this appetizer will actually count as an unofficial meal.

What exactly is an Unofficial Meal?

It’s an everyday snack (typically between lunch and dinner) that is so satisfying, it feels like a meal. What makes it so great? Fresh, clean ingredients, especially a good helping of Sabra Hummus. And spinach tortilla cactus chips, of course. This household runs off of unofficial meals. I seriously think we could snack our way through most of our days. My favorite meals include a big platter of fresh veggies and anything you can dip it into.

There are a variety of ways to serve this Cactus Hummus Dip. What is non-negotiable are the spinach tortilla cactus chips and hummus. Everything else can be substituted or added onto according to taste preference. This mexican-inspired dip is layered with Sabra roasted red pepper hummus, plain greek yogurt (use dairy free if you are allergic), black beans and pico de gallo, but you are free to use whatever favorite toppings you prefer. Just make sure they are fresh and filling.

Cactus Hummus Dip

★★★★★ 5 from 1 reviews

• Author: Fork & Beans
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: Serves 4

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Ingredients

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• 2 tubs Roasted Red Pepper Sabra Hummus
• 1 c. greek yogurt (use dairy free if needed)
• 1 can black beans, drained and rinsed
• 1 c. cherry tomatoes, quartered
• 1/4 red onion, finely chopped
• small handful cilantro, minced
• juice of 1 lime
• 4 store bought spinach tortillas or use my gluten free spinach tortilla recipe
• cactus cookie cutter
• 4 small jars or cups

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Instructions

1. Preheat your oven to 375 degrees.
2. Combine the tomato, onion, cilantro and lime together. Season with salt to taste and set aside.
3. Cut cacti shapes out of each tortilla. Place on a baking sheet lined with parchment paper. Brush lightly with olive oil and a pinch of sea salt.
4. Bake for 8-10 minutes or until lightly browned. Allow to firm up on the baking sheet.
5. Layer each jar or cup with 1/4 each of the hummus, greek yogurt, black beans, and the pico de gallo.
6. Place the cactus chips on top of the jars and serve on the side.

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I’d love to see what you create with your own cactus cookie cutters. If you decide to celebrate National Hummus Day with us and make this Cactus Hummus Dip, tag me in your photo on Instagram @forkandbeans. Let’s dip our chips together!

This post has been sponsored by Sabra Hummus. All text and opinion are my own. If you would like to learn more about my sponsors, click here.

Looking for more ways to celebrate with hummus? Check out these creative ways to use your favorite chickpea snack:

Skeleton Veggie Platter 

The Ultimate Turkey Veggie Dip

Football Super Dip

Dia de los Muertos Hummus Dip

Lemony Hummus Crab Dip