This post is sponsored by Udi’s Gluten Free. All opinions are my own. Thank you for supporting the brands to support me!
Crunchy salty things are pretty much my life. If given the choice between a two foot tall chocolate cake or a big bag of chips, I will always choose the chips! Or maybe I’ll choose the chips and then dip them into the chocolate frosting, is that strange?! Either way, the chips are most definitely going into my mouth and I probably won’t share any with you. Sorry!
So, when I got a big box of these Ancient Grain Crisps from Udi’s this week I immediately tore into them and ate half of each bag. And they were so good! They are light and crispy and are honestly the best gluten free crackers I have had, which is a great find for me because I eat a lot of hummus. And although I have been known to eat hummus with just a spoon, it is sometimes nice to have a cracker to dip in it! These crisps are also made with non-gmo corn which is a big plus in my book 🙂
They come in three different flavors, Aged Cheddar, Simply Sea Salt, and Jalapeno Cheddar. The Simply Sea Salt is great for dipping into this Loaded Greek Hummus Dip but the Aged Cheddar have my heart!
For this post I knew that I had to combine my two favorite things; crispy crackers and hummus. I’ve posted a few hummus recipes already but this one is my favorite by far. Whenever I go to a Greek restaurant I always order some type of salad because I know that it will combine all of my favorite ingredients into one big bowl; feta, kalamata olives, cucumber, and artichoke hearts. So I thought it would be great to combine the ingredients from Greek salad with hummus and it is really good!
With each bite you get a little bit of the creamy hummus, salty feta and olives, and crunchy vegetables. It’s like a little taste of heaven on each delicious crisp! Seriously, you will love this hummus dip and these Ancient Grain Crisps!
- 2 15-ounce cans of chickpeas, rinsed and drained with the juice reserved
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon, about 4 tablespoons
- 1/4 teaspoon cumin
- 3/4 teaspoon salt
- 1 pinch cayenne pepper
Loaded Greek Topping:
- 1/2 cup diced cucumber
- 1/2 cup diced red pepper
- 1/2 cup diced marinated artichoke hearts
- 1/2 cup diced tomato, I used cherry tomatoes
- 1/2 cup chopped kalamata olives
- 2 tablespoons diced red onion
- 2 tablespoons chopped dill
- 1/3 cup crumbled feta
- 1 1/2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1 pinch salt
- Udi’s Ancient Grain Crisps for dipping
- Add all hummus ingredients into the food processor and turn on. Process for 30 – 45 seconds, slowly adding in the reserved chickpea juice until desired consistency is reached. I used about 4 tablespoons.
- Add all of the chopped vegetables, dill, and feta into a small bowl and mix until combined. Add half of the mixture to the food processor with the hummus and blend for about 5 seconds, until incorporated but not fully blended in.
- Add the olive oil, red wine vinegar, and a small pinch of salt to the remaining half of the mixture and stir until combined.
- Spoon the hummus into a large bowl and top with remaining half of Greek salad mixture. Sprinkle a little more feta on top if desired. Service with Udi’s Ancient Grain Crisps!