Whole Wheat Hummus Flatbread Crackers

11 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

There are SO MANY crackers out there that appear healthy and delicious. But upon closer inspection, most of these have a crazy amount of unpronounceable ingredients that are apparently only there to keep the crackers shelf stable.

Well, that might be all well and good, and some would argue that those ingredients are plant-based to a degree, but that’s just not good enough for me.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

I want crackers and flatbreads that I can feel good about! Which is why I devised this stupidly simple recipe using just THREE ingredients. Yes, three!! Sabra’s Roasted Red Pepper Hummus provides all the moistness and flavor, whole wheat flour provides some complex carbs, and water pulls it all together.

Ok, water is hardly an ingredient, but like in Scrabble, a two-letter word doesn’t count, so I refuse to count a two-ingredient recipe as a recipe!

As such, enjoy these wholesome, family-friendly, and snack-worthy flatbread crackers. What’s a flatbread cracker? Well, you can either maintain a flatbread mouthfeel OR you can bake them even longer for a crispy cracker. And if you want a different flavor? Go for it! Sabra makes 14 varieties of hummus, so you can go wild! They make an excellent vegan snack to celebrate National Hummus Day, which is May 13. You could totally even dip these in more hummus, because this plant-based dip is all sorts of protein happiness!

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

Whole Wheat Hummus Crackers

Makes about 40 crackers

  • 10 tbsp Sabra Roasted Red Pepper Hummus
  • 1 C whole wheat flour
  • 1/4 C warm water

Preheat oven to 400 degrees. Line a baking sheet with parchment and grease well.

In a bowl, mix together the hummus, flour and water. Stir together with a spoon until a pliable dough forms. Add more water or flour as needed to achieve the right dough texture – it should begin to ball up quickly.

Transfer the dough to the center of the greased parchment and place another piece of parchment on top. Use a rolling pin to roll out the dough until even and  thin. The thinner, the better! Remove the tap piece of parchment and bake for 15 minutes, turning halfway through.

Remove and let cool five minutes on the baking sheet a few minutes. Then, using a sharp knife or pizza cutter, slice the cracker sheet into square crackers (or rectangles, triangles, whatever you desire!). You don’t need to cut all the way through – just enough to perforate the cracker sheet.

If you want more of a flatbread, let cool completely and then break apart at the perforations.

If you want more of a crisp cracker, cut the sheet all the way through and return to the oven for 5-10 minutes. Then, cool completely.

Transfer crackers to a metal tin or glass container. Store in the fridge and eat within five days.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

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Red Pepper Hummus Potato Salad

10 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Confession time: I’m having a hard time with running. Not exactly a physical issue – my body seems fine and I’m not experiencing any pain – but a mental one. I simply don’t love it at the moment. All the good endorphins of a solid workout, the feeling of accomplishment after finishing a hard run, and even just the bragging rights of a weekend long run…I don’t find joy in any of that right now. And it sucks!

I think part of my problem is that I have been doing most of my running on a treadmill since November. Yes, it’s warm enough to run outside when it’s 50 degrees, but layering up in May isn’t exactly motivating.

And I don’t want to do any other workouts, either. Yoga seems a chore, the weight machines at the gym seem daunting and pointless, and even walking isn’t terribly interesting to me.

Despite all this, I’m still pushing through, mostly sticking to my training plan, and aim to complete another half marathon at the end of June. I think once that’s done with, I’ll take a short break from running and really focus on something else – perhaps a month of yoga, or improving my salsa dancing skills.

If you have any ideas as to how to kick this feeling, let me know in the comments or via social media!

Either way, fueling for a workout, whether I want to do it or not, is still super crucial. And what’s better to come home to than a prepared, simple potato salad?

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

I know – that sounds totally absurd. Potato salad after a workout? Isn’t that filled with fat and simple carbs? Au contraire! One medium red-skinned potato contains 153 calories, 3 grams protein, less than 1 gram fat, 34 grams carbs (necessary after a workout!), and 3 grams fiber. This same potato provides 35% of your daily recommended vitamin C, 19% of B6, 12% folate, and many essential minerals. “These B vitamins aid in energy metabolism, cell growth and repair, keeping skin and nerves healthy, and they help prevent certain neural-tube birth defects in babies.” (Livestrong.com)

This salad pairs red potatoes with protein- and fiber-rich hummus, plus crunchy, fresh bell pepper! Simple as that. It’s also a timely way to celebrate National Hummus Day, which is May 13. As a plant-based protein, hummus is a great vegan way to increase your protein intake in a natural, delicious way!

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

Red Pepper Hummus Potato Salad

Serves 4

  • 5 medium red potatoes
  • 1 medium red bell pepper, diced
  • 3/4 container Sabra Roasted Red Pepper Hummus
  • 2 tbsp red wine vinegar
  • Sea salt and fresh black pepper, to taste

Boil the potatoes in enough water to cover them, for 35 minutes. Remove to a plate and let the potatoes cool – long enough so you can handle them.

Peel the potatoes and chop them into small, bite-sized pieces. Place in a large bowl with the diced bell pepper.

Mix the hummus together in its container, to incorporate the roasted red bell pepper topping throughout. Scoop about 3/4 of the hummus on top of the potatoes and peppers. Add the red wine vinegar.

Use a large spoon or spatula to mix the potato salad, making sure the hummus coats all the potatoes. Season with sea salt and black pepper, to taste.

Transfer to a serving dish and refrigerate at least two hours, or overnight. Serve chilled, but don’t worry if you bring this to a warm outdoors cookout – the lack of dairy products and eggs in this potato salad means that it can sit out safely for several hours.

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

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Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

9 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

It’s nearly National Hummus Day! Yes, May 13 celebrates the chickpea dip that has taken the western world by storm. While food holidays may seem a tad silly, they’re also a great way to spread awareness of foods and preparations that you may have otherwise never come across!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

On its own, hummus is fantastic – whether with raw veggies, in a falafel pita sandwich, or paired with tortilla chips. But did you know you can also COOK with it?! Yes indeedy!

Hummus is a plant-based protein mix of pureed chickpeas, tahini (that’s sesame paste), oil, lemon juice, and seasoning. It’s pretty easy to make, but even easier is the variety of flavor options that Sabra offers.

Whether you’re vegan, vegetarian or a meat-eater, beans should be included in everyone’s diet, as they provide not only protein, but fiber, complex carbs, and healthy fats. I normally eat hummus as an afternoon snack with raw veggies, or to make a sandwich or wrap even tastier. But I wanted to elevate this yummy spread into a warm, baked snack that is reminiscent of chicken fingers (without the chicken!).

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

These hummus-crusted tempeh sticks are seriously the EASIEST thing ever. Simply slice a couple blocks of tempeh, and generously coat with hummus. I used Sabra’s Roasted Garlic Hummus for this, as I wanted the end product to be wonderfully fragrant. Paired with sliced, roasted veggies, this snack is great for after school or work or served as an appetizer at a gathering or dinner party. Heck, it would be great as part of a spread during any game-day celebration, too!

AND you don’t have to worry about food allergies – this recipe is naturally gluten free, dairy free, meat free, and sugar-free. Obviously, that makes it a super awesome vegan appetizer 🙂

What are you waiting for? Throw these hummus-crusted tempeh sticks in the oven for a tasty snack in no time!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

Serves 4-6 as an appetizer

  • 12 tbsp Sabra Roasted Garlic Hummus, divided
  • 2 blocks tempeh, sliced into sticks
  • 3 bell peppers – red, orange, and yellow – sliced
  • 1 onion, sliced
  • 1 jalapeno, seeded and sliced
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar

Preheat oven to 375. Line a large, rimmed baking sheet with foil and grease.

Toss the sliced vegetables in a bowl with olive oil and salt and pepper, to taste. Spread onto 2/3 of the prepared baking sheet, in a single layer.

Place the tempeh sticks in that same bowl (less dishes, people!). Use a spoon to stir the Roasted Garlic Hummus, making sure to evenly distribute the roasted garlic pieces throughout. Scoop about 8 tablespoons of the hummus on top of the tempeh and use a spoon to thoroughly coat the tempeh.

Lay the tempeh sticks in a single layer on the free space of your baking sheet.

Bake at 375 for 20 minutes.

While this bakes, whisk together the remaining 4 tablespoons of Roasted Garlic Hummus with two tablespoons of apple cider vinegar.

To serve, arrange the tempeh on a plate around the roasted vegetables. Drizzle some of the hummus sauce over the veggies, and transfer the rest to a small serving bowl, for dipping the sticks.

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

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