Sweet blackened carrots are topped with hummus and some really large pumpernickel breadcrumbs. This dish works great as a healthy app or side for a bbq.
Lamb burgers loaded with fresh herbs and topped with hummus, feta, cucumber, and avocado.
A twist on street corn that uses hummus instead of mayo as the glue to keep all that delicious feta and basil on top.
Roasted jalapenos, sharp cheddar, and creamy hummus make these the most unique spring rolls you have ever tasted.
Hummus is mixed with some chickpea flour, formed into planks, and then fried. Serve with a yogurt sauce and you can dip a dip into dip!
This twist on Crab Rangoon uses fresh salmon, hummus, and cucumber for the filling.
These chicken skewers are far from authentic but they are delicious and unbelievably easy to make. I like to think of it as a satay “hack” honestly. Toss a handful of ingredients together that you probably already have laying around, and you get an app that most party guests would be beyond impressed by! The key to the recipe is the tasty Sabra hummus that is nice and nutty, salty and garlicky and adds so much dimension to the satay dip.
Hummus and beef may sound like a weird combination to us westerners who mainly use hummus as a dip for pita, but it’s actually a fairly common combination in middle eastern food. In this flank steak recipe, the hummus is used not only as a seasoning for the meat but also as a glue to help bind the steak together. It’s national hummus day on the 15th, and Sabra is really going all out for the day, I will give you some of the details on their fun giveaways at the end of the post.
I wanted to use hummus to make something that was falafel-like and very easy to make. I knew I would have trouble achieving that toothsome crunchiness of a true falafel, so I thought of using cooked quinoa as the main ingredient to get that desired texture. It actually worked even better than I thought! The quinoa on the edges that got browned up were perfectly crunchy, and the insides of these patties were creamy and juicy with just enough bite. I served these falafel style in a fresh pita with cucumber salsa, lettuce, and tzatziki.
What the what??? This came about because Mandi noticed the texture of sabra reminded her of cake frosting. She asked me to make her a carrot cake that we could frost with the hummus. It obviously had to be a savory cake to work with the super savory hummus. It actually came out pretty tasty! The cake was really flavorful and was almost the texture of a dense pancake. The carrot and curry really came through, and melded well with the hummus. I initially imagined this as a brunch dish, but it’s more of a cool and unique app for hummus lovers.
These gnocchi use hummus instead of potato for cool shortcut and a tasty twist on a classic dish.
Did you guys know that hummus makes an awesome alternative to pizza sauce? I used it on pizza at a recent pizza party, and a few people even called it the best pizza there! I decided not to get weird with the flavors like I did yesterday, instead I just topped the pizza with some of hummus’s best friends. Friends like feta, olives, kofta, and tzatziki.