Hummus Chicken Salad
Recipe by Colombe Jacobsen
Polenta Muffins with Tzatziki and Smoked Salmon
Enjoy these mini muffins as a starter or side dish for brunch, or as an afternoon snack. Try mixing and matching your favorite Sabra Fresh Dip, the onion dip is great with this too!
Makes about 24 mini muffins
2 cups all-purpose flour, sifted ¾ cup polenta (fine corn meal) 1 tablespoon baking powder ¼ cup sugar ½ teaspoon salt 2 eggs, lightly beaten ½ cup butter, melted 1-cup milk 1/2 cup Sabra Fresh Tzatziki Dip ½ lb. smoked salmon 1 bunch chives for garnish, minced 1 tablespoon olive oil
Special equipment: 24-cup mini muffin tin
Special equipment: 4 (6 oz.) ramekins
Cook's note: This can also be cooked in an oven proof skillet-all in one
Preheat oven at 400.
Grease the muffin tin with 1 tablespoon olive oil. In a large bowl, add the flour, polenta, baking powder, sugar and ½ teaspoon salt and combine. In a small bowl mix the eggs, butter and milk and stir. Combine this mixture with the dry ingredients. Using a 1oz ice cream scoop (you may also use a spoon), spoon the mixture into the muffin holes filling to the top. Bake 15 minutes or until lightly browned. Remove the muffins and cool on a wire rack. Once cool, cut a small circle from the top of the muffin. Using the tip of a spoon, scoop out a little cavity. Dollop 1 heaping teaspoon Sabra Fresh Tzatziki, top with a small piece of smoked salmon and garnish with a sprinkling of chives. Serve immediately.
Baked Eggs with Hummus, Tomatoes and Greek Olives
Hummus paired with eggs makes a great breakfast. Enjoy warm!
¾ cup Sabra Classic Hummus 4 extra large eggs 1-teaspoon olive oil 2 medium tomatoes (diced) 4 olives (diced) 1-teaspoon parsley (finely chopped for garnish) Sea salt and Pepper to taste
Oil each of the four ramekins with olive oil. Spread hummus into the ramekins making an indentation in the middle of each. Arrange ramekins on a shallow baking dish. Crack an egg into the center being careful not to break the yolk. Sprinkle with diced tomatoes and olives. Place in the oven for 15-18 minutes. (according to desired consistency of the yolk) Remove from oven and allow to cool for 5 minutes. Enjoy warm!
Yields 4 Servings Active time: 5 minutes Start to finish: 20 minutes
Mediterranean Burgers with Hummus
This is the perfect go-to dish for a summer BBQ or simply for an everyday satisfying meal any time of year.
1-½ pounds ground beef or lamb. 1 medium onion (diced) 1 egg (lightly beaten) ¼ cup minced parsley ¼ cup minced mint 1-Tablespoon Paprika 1/4-teaspoon cinnamon 1/2 tsp cayenne pepper 1-teaspoon salt 1 Tablespoon ground cumin Juice of 1 lemon 3 Tablespoons olive oil 1 large pickle sliced thinly in rounds 4 romaine lettuce leaves 1 large tomato (thinly sliced into rounds) 8 hamburger buns, (split and lightly toasted) ½ cup Sabra Hummus (choose your favorite style)
In a medium sized bowl, combine ground beef or lamb, spices, lemon juice and egg. With wet hands shape into 8, 3-1/2 inch diameter, patties.
In a large grill pan, warm 3 Tablespoons olive oil over medium heat. Grill burgers until nicely browned on each side, about 3-4 minutes.
Place the bottom of the buns on plates. Spread a layer of hummus on the bun. Top with burger, sliced pickles, lettuce and sliced tomato. Spread more hummus on top of the bun. Then press on the bun tops and enjoy.
Yields 8 small burgers, 6 large burgers Active time: 20 minutes
Baked Hummus with Spiced 'N Baked Pita Chips
This is a great way to enjoy hummus for a quick party trick or just for an everyday treat!
1 Container Sabra Hummus 2 Tomatoes (Diced) 5 Olives (diced) 1-teaspoon olive oil (for greasing baking dish) 8 mini whole-wheat or white pitas 1-tablespoon extra-virgin olive oil 1-teaspoon zatar, available in Middle Eastern or specialty stores (you may substitute spices such as cumin or cayenne pepper) Sea salt, to taste
Preheat oven at 375.
For the Hummus:
Grease a small ovenproof skillet or baking dish with olive oil. Spread the entire container of hummus in the skillet and top with tomatoes and olives (or your toppings of choice). Prepare the Pita Chips.
For the Pita Chips:
Line a baking sheet with parchment paper.
Cut the pitas into quarters and spread them onto the baking sheet.
In a small bowl, whisk together the olive oil, Zatar, and sea salt. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly.
Place Hummus and Pita Chips in the oven. Bake the pita chips until golden brown and crisp, about 8 to 10 minutes. Bake the hummus until it is heated through and begins to bubble gently(about 8-10 minutes). Remove the hummus and chips from the oven and let them cool 5 minutes. Serve the Hummus in the baking dish or skillet garnished with minced parsley. Dip the chips in the hummus and enjoy! Yield: 8 servings
Active Time: 5 minutes Start to Finish: 15 minutes
Hummus Mashed Potatoes
This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick.
6 Yellow Potatoes (about 5 cups peeled and cubed) 1 1/3 cup Sabra Hummus 2 Tablespoons Olive Oil Salt and fresh pepper to taste 1 lemon (cut into 6 wedges) 2 Tablespoons fresh parsley (finely chopped)
Yield: 6 servings
Active Time: 15 minutes Start to finish: 45 minutes
Spinach and Hummus Stuffed Roasted Peppers with Sabra Sautéed Eggplant
Enjoy this Sabra twist on a festive Mediterranean favorite!
4 Red Peppers
2 Tablespoons olive oil 2 (7oz) containers Sabra Sautéed Eggplant 1 cup chopped onions 4 cups fresh spinach, washed 1 cup Sabra Hummus ½ cup dry breadcrumbs pinch of salt
Preheat the oven to 350 degrees. Cut the stems out of the peppers and discard. Remove the seeds and white ribs inside. Season inside with salt and pepper and rub the outsides with olive oil. Place them stem side down on a parchment lined baking sheet. Bake for 30 minutes or until the skins look wrinkly and slightly charred. Remove the peppers from the oven and put them in a large bowl with a lid. (You may cover the bowl with plastic wrap instead). Allow them to steam for about 10 minutes. Then, gently peel the peppers, being careful to keep them whole. Set them aside. In a large skillet over medium heat 1 Tablespoon olive oil. Sauté the onions until golden and then add the Sautéed Eggplant. Remove from heat and transfer to a bowl. Wipe out the pan and add the spinach with a pinch of salt. (The spinach should be damp from washing and will steam without any extra water). Cover the pan to wilt for about 1 minute. Transfer to a bowl a let cool. Squeeze out any excess water from the spinach and chop. Combine with the eggplant mixture as well as the Hummus and ¼ cup breadcrumbs. Stuff the mixture into the pepper and place them on a parchment lined baking sheet. Sprinkle the remaining ¼ cup breadcrumbs overtop. Bake about 10 minutes until the tops are golden brown. Yield: 4 servings
Active Time: 35 minutes Start To Finish: 45 minutes
Grilled Summer Vegetables Hummus Pita Pizza
This is a simple and delicious appetizer for a summer bbq or just as an everyday light meal.
1 1/2 cups summer squash (about 2 medium sized) yellow and/or green 2 vine ripe tomatoes 1 red onion 3 (6 inch) round pitas ¼ cup olive oil 1 cup Sabra Hummus 2 teaspoons salt black pepper and salt to taste
Preheat Grill or grill pan. Yeild: Makes 3 Pita Pizzas (24 small slices)
Slice summer squash in ¼ inch rounds. Place in bowl and add 2 Tablespoons olive oil and ¼ teaspoon salt. Peel and cut red onion in half. Then slice with the grain in 1/3-inch wedges. Repeat with second half. Place in bowl with 1 Tablespoon olive oil. Sprinkle with salt and combine. Cut Tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 Tablespoon ¼ teaspoon salt and combine. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill Tomatoes about 5 minutes rotating once. Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about 1/3 cup Sabra Hummus. Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining. Cook's note: The best pita for this is the flat variety. You may also use Lavash as a great substitute.
Hummus Bruschetta with Baby Greens Salad
Serves 4
4 cups arugula, or baby greens 15 nasturtium flowers (or other edible greens for color) 1 baguette, 16 slices (toasted) 1-Tablespoon Salad Dressing 1 cup Sabra hummus 1 container matbucha (for topping over the hummus on bruschetta)
Red Pepper Coulis
Makes ½ cup for dipping
1 red pepper more for rubbing the pepper a few glugs of olive oil 1 pinch cayenne pepper sea salt and pepper to taste
Preheat oven at 350.
Hummus Raviolis
Serves 4 as an appetizer 12 wonton wrappers 4 Tablespoons Hummus 2 Tablespoons olive oil Zatar and Sea Salt to taste
Cucumber cups
Makes about 16 pieces
2 English Cucumbers 1 container Sabra hummus Teaspoon paprika I bunch parsley, finely chopped