Name: Cactus Hummus Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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

Ingredients

Scale

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

Instructions

Preheat your oven to 375 degrees.
Combine the tomato, onion, cilantro and lime together. Season with salt to taste and set aside.
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.
Bake for 8-10 minutes or until lightly browned. Allow to firm up on the baking sheet.
Layer each jar or cup with 1/4 each of the hummus, greek yogurt, black beans, and the pico de gallo.
Place the cactus chips on top of the jars and serve on the side.