Got Hommus? Oasis Hommus Giveaway
July 16, 2013 417 Comments
Not all of us have time to make hommus. Snack Girl can count the times she has made it on one hand.
This is one of those food products that can be done right by a manufacturer. Oasis Hommus of Toledo, Ohio makes some delicious hommus. Here are the ingredients:
Chickpeas, Water, Sesame Tahini, Lemon Juice, Fresh Garlic, Sea Salt
Sounds good? For two tablespoons:
34 calories, 1 g fat, 4 g carbohydrates, 0 g sugar, 1 g protein, 1 g fiber, 81 mg sodium, 1 Points+
This is one of those foods that you should use all the time with raw vegetables, as a sandwich spread, or a topping for pasta (seriously). You can’t go wrong with beans and a little bit of sesame paste. Yum!
You can find Oasis hommus here: Participating States. It retails for $2.99 - $3.49 per 10 ounce tub.
To enter to win 4 tubs of Oasis Hommus shipped to your door from Oasis Mediterranean Cuisine ($20 retail value including shipping) COMMENT below on how you serve hommus.
This product was received for review consideration. No other compensation was provided.
What will I win?
Four flavors of Oasis hommus to be sent fresh from their factory in Toledo, Ohio. Flavors will include Original, Roasted Red Pepper, Roasted Garlic, and Jalapeno ($20 value including shipping).
How do I enter?
Comment below on your favorite way to serve hommus.
Additional Ways To Enter:
- Like Snack-Girl on FaceBook. Comment on the FB page on how you serve hommus.
- Follow Snack-Girl on Twitter and Tweet this post (use the Tweet Button in the Share Box at the top of this post).
Snack-Girl can follow and count all the additional entries using magical website tools.
Am I eligible to enter?
This giveaway is offered to US residents only.
When do I find out if I am the winner?
The randomly chosen winner will be announced on Tuesday, July 23rd, 2013. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.
First 20 Comments: ( See all 417 )
Jennifer @ Peanut Butter and Peppers
Jacqueline K Woods
See all 417 Comments
Comments are closed for this page