Tag Archives: hummus

Hummus Phyllo Dough Turnovers

12 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.

Happy Friday! As you prep for the weekend, don’t forget that May 13 is National Hummus Day. Celebrate by bringing a few varieties of hummus to Mother’s day brunch, or by making any of the delicious recipes using hummus that The Recipe Redux has been posting all week long.

Hummus Phyllo Dough Turnovers | xtinaluvspink.wordpress.com

My appetizer recipe today is another simple one. Thin phyllo dough envelops savory Classic Hummus and umami-rich sun-dried tomatoes. A little time in the oven, and you’ll have an easy, hand-held snack that’s perfect for gatherings, picnics, potlucks, or just to enjoy at home!

It’s a delicious way to get in your serving of beans for the day, add a little protein to your meal, and put some flavor on the snack tray! Switch it up with any flavor of hummus and filling you like. Perhaps Basil Pesto hummus plus fresh basil leaves, or Jalapeno hummus with fresh cilantro, or even Rosemary with Sea Salt hummus and roasted red bell peppers. The combinations are endless, and sure to please everyone.

Hummus Phyllo Dough Turnovers | xtinaluvspink.wordpress.com

Hummus Phyllo Dough Turnovers

Makes 9 turnovers

  • 6 sheets #4 vegan phyllo dough
  • 9 tbsp Sabra Classic Hummus
  • 5 sun-dried tomatoes, drained and minced
  • 3 tbsp melted coconut oil – I used a butter-flavored coconut oil

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place two sheets of phyllo dough on a clean work surface. Slice three strips lengthwise, using a sharp knife.

Brush melted coconut oil on top of the strips.

In the corner of each strip of layered dough, place a tablespoon of hummus and top with about a teaspoon of minced sun-dried tomato.

Carefully fold the phyllo dough turnover-style, creating a triangle of dough wrapped around the hummus center. Before the final fold of each strip, brush a little more coconut oil on the end and the top of the triangle. Turn over one last time and transfer to the prepared baking sheet.

Repeat this process two more times, with using two sheets of dough for each set.

Brush the remaining melted coconut oil on top of each turnover. Bake at 400 for 10-15 minutes, or until the turnovers are golden brown.

Remove and let cool 10 minutes before enjoying warm. You can also refrigerate these and eat them cold!

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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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