This Mexican Style Hummus makes for a delicious late afternoon snack…especially when served with friends and family!
Our house is a mess. And it’s been a mess for about 5 months now. Did I mention that Robbie is about 5 months old now? Coincidence? Think again. As you parents out there already know, having a kid means saying goodbye to any sort of organization in your house. We still do our best to keep everything clean, but there is just so much stuff now. Stuff here. Stuff there. And it’s stuff we need!
Heaven forbid we sit down to feed the little guy a bottle without a burp cloth, a pacifier and perhaps a toy nearby. Oh, and he likes to sneeze…so a box of tissues needs to be present, too. His crib? It’s nice and bare inside, but there’s an entire ring of stuff right there nearby. Extra pacifier for when he drops his under the bed in the middle of the night. Extra burp cloths for, well, you know what for. A pile of diapers, wipes, ointments and new outfits. It’s kinda crazy!
My wife has always made fun of me for being such a scheduled person. I have a schedule in my brain for the day, and that’s how I need the day to go. Otherwise, the important stuff just doesn’t get done. I’ve had to adjust that schedule concept slightly now that Robbie is around, though. And by ‘adjust slightly,’ I really mean ‘throw schedule out entirely.’
You want to do dishes? Better wait until he’s napping. Oh, you thought you could sit down and eat dinner? Nope! There’s a certain baby who wants to be held instead. And forget watching a tv show at the end of the night! Needless to say, we’ve learned to adjust our schedules on the fly around here. Sometimes it’s dinner at 5:30pm as Laura walks in the door from work. Other times it’s dinner at 6:30 when Robbie is in his post-bottle trance. And other times, it’s dinner at 7:45 once the little guy goes to bed. It’s like playing roulette with dinner times. You never know where that ball is gonna stop!
We’ve become quite adept at reheating dinner. I’m ok with that. As long as Laura and I can sit down to a (mostly) hot meal together at some point in the evening, then I call that a success. But that also means that we’ve become quite adept at dinner snacks. What is a dinner snack, you ask? Well, it’s that meal before the meal. It’s that relaxed time when we can chat about how each other’s day went. Sometimes we’ll pour a glass of wine while we stand in the kitchen grazing. More often, we stand in the kitchen grazing with a squawking baby in one hand. And we wouldn’t have it any other way!
One of our favorite dinner snacks is hummus. We almost always keep a container of Sabra hummus in the fridge for those nights when dinner is gonna be, um, a little delayed. We also love tacos around our house. As I’ve pointed out before, tacos are quick and easy…and they’re the perfect vehicle for all sorts of leftovers. The other day, I thought it might be fun to combine the taco concept with hummus. I grabbed a container of Sabra’s Classic Hummus and then I added a variety of toppings. Black beans, corn, salsa and chopped cilantro. Oh, and a squeeze of fresh lime juice. Talk about a fun way to step up that unofficial meal before the meal!
Sabra makes a huge variety of hummus flavors, and I’m thinking this Mexican Style Hummus would also be pretty tasty using the Jalapeno Hummus. Or the Supremely Spicy Hummus if you like it hot, hot, hot! Truthfully, that dinner snack time is one of my favorite times of the day. It’s our chance to relax and catch up with each other. Even if we’re holding Robbie in one hand while snacking on Mexican Style Hummus with the other hand.
I’ve gotten used to the clutter around our house now. At any given time, the island in the center of our kitchen has no less than 2 binkies, 3 burp cloths and an assortment of random toys. Note the moose in the back of the photo above. That’s how we roll around here. Moose and all.
How do you celebrate the #UnofficialMeal?
Mexican Style Hummus
- 1 10-oz. container Sabra Classic Hummus
- 2 Tbsp black beans
- ¼ cup corn
- ⅓ cup Sabra Homestyle Salsa
- 2 Tbsp fresh cilantro chopped
- 2-3 lime wedges
- tortilla chips
- Transfer hummus into a medium bowl.
- Place black beans in center of container of hummus. Arrange corn around beans, and then spoon salsa around the corn.
- Sprinkle top of hummus with chopped cilantro, and then squeeze lime wedges on top.
- Serve with tortilla chips for dipping.
This Mexican Style Hummus post was sponsored by Sabra, but the recipe and opinions are entirely my own.
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