Sabra is known for its fresh-tasting food made with ingredients that exceed industry standards. Their classic Hummus is healthy and delicious, but did you know that you could make hundreds of varieties of Hummus and Hummus inspired recipes. There is no limit to the tasty possibilities with Sabra Hummus. See a few delicious examples below.
And don’t forget to get your Sabra Hummus Coupon to save $1.00 on your Hummus. Get your Sabra Coupons now while they’re still available!
Sabra Hummus Recipes
Pomegranate Cherry and Almond Hummus
Ingredients
| 1 cup | almond oil |
| ¾ cup | dry roasted, lightly salted, almonds, coarsely chopped |
| ¾ cup | freeze dried (or fresh) pomegranate arils |
| ¾ cup | sweetened, dried, tart Mommorency cherries |
| 3 Tbsp. | candied orange zest |
| 1 | 10oz container Sabra Classic Hummus |
Preparation
Mix all ingredients in a small mixing bowl. Scoop hummus out of container and swirl onto a serving plate. Top hummus with about ½ cup of the pomegranate mixture. Refrigerate remaining mixture until ready to use. Get your Sabra Coupons now.
Sweet and Spicy Empanadas
Ingredients
| 1 | large egg |
| 10 oz | tub |
| 2 Tbsp | water |
| 12 slices | King’s Hawaiian Sliced Bread |
| 1/3 cup | chopped fresh pineapple |
| 1/4 cup | diced ham |
| 1/4 cup | sliced green onion |
Preparation
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1. Preheat oven to 400 degrees.
2. Mix egg and water together to make an egg wash. Set aside.
3. Cut crust off of sliced bread
4. Flatten bread slices with a rolling pin, by rolling over it 2-3 times. Place about 1/2 Tbsp. of Sabra Supremely Spicy Hummus on center of each slice of bread. Then top each slice with a sprinkling of pineapple, ham and green onion. Leave room around the edge to seal the crusts together.
5. Brush edge of bread with egg wash.
6. Fold bread in half to form a triangle. Press firmly with fingertips to seal.
7. Brush top of empanadas with egg wash.
8. Place in 400-degree oven for 8-10 minutes or until golden brown.
9. Remove from oven, let cool for 5 min and enjoy.
Sabra Holiday Party Board
Ingredients
| 6-8 | small French breakfast or round radishes, washed, stems trimmed and kept whole |
| ¼ lb | green beans or French beans, washed and trimmed |
| 5 | black figs, three whole and two sliced in half, lengthwise |
| 1 | whole rustic peppered salami |
| 2-3 | Mandarin oranges, peeled and pulled apart |
| 1 lb | green grapes |
| 1 | Roasted Pine Nut and Cranberry Hummus |
| 8-10 | thin sesame breadsticks |
| 1 | Flax seed round multigrain crackers |
| 8-10 slices | quality prosciutto, thinly sliced |
| 200 g | extra soft brie cheese |
| 1 cup | spiced nut mix |
| 8-10 | mini turkey skewers |
| 1 | Roasted Pine Nut and Cranberry Hummus |
| 1 | container (283 g) Sabra Roasted Pine Nut Hummus |
| 1-½ cups | fresh cranberries |
| ½ cup | water |
| ½ | brown sugar |
| 1 tsp | orange zest |
| ¼ cup | juice from an orange |
| 1 tbsp | fresh rosemary, finely minced |
| 1 | Spiced Nut Mix |
| 1-½ cups | mixed nuts, almonds, cashews, peanuts, sunflower seeds, pumpkin seeds, raisins & currants |
| ¼ cup | maple syrup |
| 1/8 tsp | cayenne pepper |
| ¼ tsp | cumin |
| ½ tsp | sea salt |
| 1/8 tsp | fresh ground pepper |
| 1 | Turkey Skewers |
| 0.550 kg | fresh boneless turkey breast, cut in 1/2 inch cubes |
| 1 tbsp | Dijon mustard |
| 2 tbsp | olive oil |
| ½ tsp | salt |
| ½ tsp | fresh ground pepper |
Preparation
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To make the hummus: With a spoon, gently remove the roasted pine nuts from the top of the hummus and place on a small dish. Set aside.
Place cranberries and remaining ingredients in a medium saucepan, cook over medium heat for about 15 minutes or until thickened and cranberries have popped. Remove from heat and set aside to cool.
Scoop hummus into a small serving bowl and, using the back of a soup spoon, spread it out evenly in the bowl, creating a well. Add the cranberry sauce in the centre of the hummus and place the roasted pine nuts around the perimeter of the cranberries. Top with a fresh sprig of rosemary and place in the refrigerator until ready to serve.
To make spiced nut mix: Heat a medium frying pan over medium heat. Add maple syrup to the hot pan and let heat for 15 seconds. Add spices, sea salt and pepper to the syrup and stir in nuts. Cook nuts for 10-12 minutes, stirring occasionally until they have absorbed the syrup. Remove and spread on parchment paper to cool.
To make turkey skewers: Soak eight to ten 8-inch skewers in water for at least 30 minutes.
Preheat grill or grill pan to medium-high heat. Oil well to avoid skewers from sticking. Place cubed turkey breast in a medium bowl and toss well with mustard, olive oil and salt and pepper. Divide turkey cubes among soaked skewers. Cook on grill for 4-5 minutes per side or until turkey is cooked through.
To assemble board: Lie a small piece of clean burlapin the centre ofan 18 x 13 or larger rectangular wooden tray or board. Place the bowl of hummus in the centre of the board. Wrap the prosciutto slices around half of the breadsticks. Arrange the breadsticks, salami, brie and turkey skewers around the board. Fill two small mason jars with the spiced nuts and place one on each side of the board. Arrange the remaining ingredients on the board to fill the empty spaces. Add a few sliced figs on top of the brie. Enjoy!
Well there you have it. Some healthy and delicious Hummus Recipes from Sabra. Get your Sabra Coupons now while they’re still available!
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