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

Directions:

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