John and I opted out of eggs on Sunday for a different light dinner. The caramelized onion hummus was near its “best by” date and we needed to eat it. I think this was the first time I have had this version of the Sabra hummus and it was quite yummy. It went well with the whole wheat pita by Toufayan. Toufayan is my favorite brand of pita and I use it almost daily for lunch.
The Israeli salad is a combination of tomatoes, cucumber, parsley, mint, and red onion in a lemon vinaigrette. I got the recipe from A Cedar Spoon website https://www.acedarspoon.com/israeli-salad/. A few words to the wise about this recipe; it needs a lot of salt and benefits from some sort of hot sauce. Plus seed the cucumber and pre-salt it in a colander first so that you release some of its water. Otherwise the vinaigrette turns out bland and soupy after you put it on the tomato/cucumber mixture.
This was an enjoyable, easy dinner which will be especially good on hot summer nights.