Tag Archives: phyllo

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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