For a chance to win a free trip to the upcoming festival, Foodbuzz tasked us with creating a cocktail party-worthy recipe using Sabra hummus. But the zesty flavor of hummus would fit with so many dishes that I didn’t know which one to choose. Indecisive to a fault, I just couldn’t limit hummus to one recipe; it has too much potential. So instead I made a trio.
(Recipes to follow)
Chicks in a Curry, hummus deviled eggs.
Replacing mayonnaise with hummus in my deviled eggs base left me with a smooth but sturdy filling. The sweet curry powder helps to brighten up the flavor. These deviled eggs are the wiser, more exotic cousin from the East of the traditional American picnic fare.
Spinach, Chokes, and Chicks; spinach artichoke hummus dip.
It’s hard to improve on the traditional spinach and artichoke dip but this hummus-filled adaptation is just begging for a crudities. The creamy texture and cheesy flavor are both elevated by the velvety garlic hummus.
Savory Surprise Hummus Cookie.
The love child of a cookie and a biscuit, these would be perfect for appetizers or dessert. The texture is more cake-like than crumbly and the flavor is just a bit sweet.
All in all, I was more than pleased with hummus’ ability to adapt to these traditional dishes. I’ve been sneaking into the kitchen for bites all day and I can’t wait to try the finished products out on my friends.
Chicks in a Curry, hummus deviled eggs
Yield: 12 servings; Prep Time: 20 minutes; Cook Time: 15 minutes
- 1 dozen large eggs
- 8 Tbsp Sabra Roasted Garlic Hummus
- 2 tsp worcestershire sauce
- 2 tsp sweet curry powder
- (optional) paprika and roasted chick peas
- Place eggs in a single layer in a large saucepan and cover completely with water. Place over high heat and bring to a rolling boil.
- Remove pan from heat and cover tightly with a lid as soon as the water reaches a boil. Set covered pan aside for 15 minutes.
- Immediately after 15 minutes have passed, use tongs to carefully move the boiled eggs to a bowl of ice water. Allow to cool completely, at least 5 minutes.
- Dry and peel eggs, removing shells completely.
- Slice each egg in half lengthwise. Scoop yolks into a medium bowl.
- Add remaining ingredients to the yolks and mash with a fork until well combined.
- Use a spatula to move filling into a piping bag or a small plastic bag with the corner cut off. Pipe filling into whites. These eggs have more filling than a typical recipe but that is part of what makes them so fun.
- Top with paprika and/or roasted chick peas if desired.
Spinach, Chokes, and Chicks; spinach artichoke hummus dip
Yield: 12 servings; Prep Time: 8 minutes; Cook Time: 20 minutes
- 5 oz frozen chopped spinach; thawed completely
- 14 oz can artichoke hearts, drained
- 1 cup Sabra Roasted Garlic Hummus
- 1 cup shredded Parmesan cheese, 2 Tbsp reserved
- Preheat your oven to 350 degrees Farenheit.
- Wring out the spinach to remove as much moisture as possible. It may be helpful to microwave it for 20 seconds or to squeeze between two paper towels.
- Place spinach and artichoke hearts together in a medium bowl. Use a fork to mash for 1 – 2 minutes; this will help to de-clump the spinach and break up any large pieces of artichoke.
- Stir hummus and Parmesan (minus 2 Tbsp) into the vegetables.
- Pour the dip into a pie pan and use a spatula to spread evenly. Top with remaining 2 Tbsp of cheese.
- Bake for 20 minutes. Serve warm with chips and/or fresh veggies.
Savory Surprise Hummus Cookie
Yield: 2 dozen; Prep Time: 15 minutes; Cook Time: 15 minutes
- 4 Tbsp butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup Sabra Roasted Garlic Hummus
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat your oven to 350 degrees Farenheit. Line two cookie sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar.
- Add hummus and mix until incorporated. Add egg and continue to mix until smooth.
- In a side bowl, sift together flour, baking powder, and salt.
- Fold dry ingredients into wet, mixing just until combined.
- Spoon Tbsp-sized balls of dough into even rows on the prepared baking sheets.
- Bake 13 minutes, until lightly browned and firm to the touch.