Hummus. That creamy, slightly tangy dip made with garbanzo beans (aka chick peas) that go great with pita chips. So delicious and filled with protein and other healthy ingredients. I had the very good fortune to work with the Sabra Hummus people recently who offered me the opportunity to learn more about their products. This was definitely a fun experience using all my creative cooking skills as I am all about coming up with innovative ways to use products.
Here’s a bit about the Sabra brand as I was surprised at the vast assortment of products that they offer. We know they have hummus but did you know they offer 12 different kinds!
Roasted Pine Nut
Spinach and Artichoke
Sun Dried Tomato
Roasted Red Pepper
They also make Greek Yogurt Dips, Salsas, Guacamole and Mediterranean Salads as well as single serve sizes for easy carrying to work (and portion control!).
DIPS SALSAS GUACAMOLE
Crisp Bell Pepper Restaurant Style Classic
Cucumber Dill Roasted Garlic Spicy
Diced Onion Mango Peach
Mediterranean Herb Homestyle, Mild & Medium
Tzatziki Chunky Pico De Gallo
Sabra products are: all natural, gluten-free, made with Greek style yogurt, Kosher, low fat and made in the U.S.A. The great news is you can find these products at your favorite grocery stores for quick additions to your dinner menu, snacks, school lunches or for entertaining.
Since we all know the “normal” ways to enjoy these items is dipping veggies, pita, crackers, and tortilla chips into the hummus, dips, guacamole, salsas and salads, I thought I would share some of the other recipes I came up with you. Hope you enjoy them as much as my friends and family did!
- Use as sandwich spread instead of mayo and mustard.
- Use instead of sour cream in taco or taco salads.
- Mix a spoonful with your tuna or chicken salad.
- Dip skewered chicken, beef or fish into them. Sort of like a satay dipping into peanut sauce.
- Topping for baked potato, mixed in for double baked potato or in a hash brown casserole.
- Make cold salad with quinoa, veggies, grilled or roasted chicken and mix with dip and plain Greek yogurt.
I am not a big tomato fan but I like cooking with salsas as they add a tremendous amount of flavor to dishes. Have you ever baked chicken breasts in it? It’s delicious. I puree a portion of the salsas and put the chicken that I have drizzled with olive oil in a pan on top of the puree. Then I add some of the chunky salsa on top and bake it.
You can serve this with taco shells or tortillas, rice, quinoa or in a salad. I cut up fresh mangos and peaches to go into the finished dish as well.
I created a new dish for the hummus as I thought the flavor combinations and varieties offered so many options in ways to easily bake chicken or fish. I wanted healthy, quick and full of flavor. And I think I got it!
When you think of breading chicken or fish, it’s always using eggs, oil or milk of some sort to act as a binder to hold the breadcrumbs to the meat. Well, what do you think of this idea: I used hummus instead. Check out the recipe below. Given the variety of hummus (I used the Olive Tapenade) you can have some serious fun making an Italian version with the Basil Pesto Hummus or Tuscan Garden Hummus or go a spicy direction with the Jalapeno or Chipotle Hummus. This method works great on fish too.
With the Italian recipe, follow the same directions in how I made the Olive Tapenade version but add fresh mozzarella cheese at the end so it melts over the chicken. Delish!
Here’s the recipe for the Mediterranean Chicken using Sabra Olive Tapenade Hummus. What are your favorite recipes using Sabra Hummus, Dips or Salsas? Enjoy!
Disclaimer: I was given Sabra products to try but all opinions are expressly my own.
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs, seasoned
- 1 container Sabra Olive Tapenade Hummus
- 1 tsp Oregano
- 1/2 tsp garlic powder
- 1 tablespoon olive oil
- 8 ounces of your favorite olives
- Preheat oven to 350 degrees
- For each chicken breast, coat the top with hummus.
- Sprinkle breadcrumbs that have been combined with garlic powder and oregano on top of hummus.
- Repeat for other side of chicken.
- Lightly oil the pan just under the chicken breasts or use a Silpat.
- Bake for 25-35 minutes depending on thickness of chicken.
- Top finished chicken with chopped olives.