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Hummus Wedges

Hummus Wedges

Ingredients: Makes 4-6 servings

  • 3 whole wheat tortillas, sliced into 6 wedges per tortilla

  • 3/4 cup Sabra® Roasted Red Pepper Hummus (1 tsp per wedge)

  • 2 cups Spring Mix or Baby Kale & Spinach, chopped

  • 1 cup fresh salsa (recipe included in our Let’s Cook! Cookbook)

  • 2 tbsp Balasamic Vinegar

  • 2 tsp extra virgin olive oil (drizzle over wedges)

  • sea salt and black pepper


  1. Preheat oven to 375°F. Cut each tortilla into 6 wedges.

  2. Place wedges on lightly sprayed cookie sheet.

  3. Bake for 8-10 minutes or until lightly brown, just long enough to lightly toast wedges. Remove and allow to cool.

To Assemble Hummus Wedges:

  1. Spread 1/2 tbsp of hummus on each wedge.

  2. Drizzle with olive oil.

  3. Alternate wedges, topping half with fresh salsa and the other half with spring mix or baby kale/spinach mix.

  4. Drizzle balsamic vinegar on top. Enjoy!

Nutrition Facts:

Calories: 122 | Fat: 5g | Fiber: 4g | Carbs: 17g | Protein: 4g | Sugar: 3g

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