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12 Brand New Ways to Eat Hummus

3-Minute Protein Breakfast

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Serves: 1

Ingredients:
1 egg
2 egg whites
1/2 cup chopped broccoli
1/4 cup shredded carrots
2 tablespoons roasted red pepper hummus

Directions:
Put egg, egg whites, broccoli, and carrots (or other veggies) in a microwave-safe bowl and cook for 2 minutes. Stir and cook a few more seconds, if needed. Mix in hummus and serve.

Recipe provided by Amanda Brooks of RunToTheFinish.com

Tuna Terrific Sandwiches

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Serves: 2

Ingredients:
2 tablespoons Eat Well Enjoy Life Edamame Hummus with Yellow Peppers, Black Sesame & Ginger
2 tablespoons plain 0% or 1% Greek yogurt
1 to 2 teaspoons fresh lemon juice
Pepper to taste
1 can (6.5 ounces) white tuna packed in water, drained
2 scallions, finely chopped
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives
2 pieces French bread, halved horizontally
Lettuce leaves

Directions:
Whisk together hummus, Greek yogurt, lemon juice, and pepper. Mix in tuna, scallions, and olives. Toast bread, if desired. Divide mixture between bread and add some lettuce for good measure.

Recipe provided by Eat Well Enjoy Life Hummus

Hummus and Veggie Pizza

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Serves: 1

Ingredients:
1/4 yellow squash, cut lengthwise
1/4 green zucchini, cut lengthwise
1/2 red bell pepper
4 asparagus tips
1 6-inch whole-wheat pita
2 tablespoons Mediterranean hummus (check the ingredients for paprika and olive oil)

Directions:
Grilled veggies or roast in a 350-degree oven (place on a foil-lined pan and mist with olive-oil cooking spray) for 30 minutes, or until slightly brown. Slice veggies into desired-size pieces. Cover pita with hummus and top with veggies.

Recipe provided by Sharon Richter, a New York City-based registered dietitian

Hummus-Stuffed Chicken Breasts

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Serves: 4

Ingredients:
4 boneless, skinless chicken breasts (5 to 6 ounces each, tenderloins removed)
Salt and pepper to taste
1/2 cup Sabra hummus (any flavor)
4 large eggs whites
1 tablespoon water
1 cup unbleached, all-purpose flour
1 1/2 cups breadcrumbs (preferably panko)
1/3 cup olive oil

Directions:
1. Place each trimmed chicken breast in a large zippered plastic bag and hammer with a meat pounder or a rolling pin to quarter-inch thickness. Lay chicken smooth-side down on a work surface and season with salt and pepper. Evenly spread about 2 tablespoons hummus on each breast, leaving about a 1/2-inch border all around. Roll each breast and wrap in a sheet of aluminum foil or plastic wrap, twisting the ends like a candy wrapper. Chill in the refrigerator about 45 minutes.
2. Preheat oven to 400 degrees. Lightly whisk egg whites and water. Pour egg mixture, flour, and breadcrumbs in separate pie pans or shallow dishes. Unwrap chicken and roll in flour, using tongs. Shake off excess flour and submerge in egg mixture, letting excess drip off. Finally place in breadcrumbs, using fingers to press breadcrumbs so they stick.
3. Heat olive oil in a large non-stick skillet over high heat until shimmering, about 4 minutes. Add rolled chicken breasts seam-side down. Cook until golden, about 2 minutes on all sides. Put chicken breasts seam-side down in a baking dish and bake about 15 minutes. Remove from oven and let sit for 5 minutes. Using a sharp knife, slice each breast into 4 or 5 pieces and serve.

Recipe provided by chef Colombe Jacobsen from the Sabra Cookbook

Capellini Tahini

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Serves: 4

Ingredients:
10 ounces whole-wheat capellini
1 tablespoon extra-virgin olive oil
1 1/3 cups grape tomatoes
2 large garlic cloves, thinly sliced
1/8 teaspoon plus 1/2 teaspoon sea salt, divided
1 cup hummus
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely diced red onion
1 1⁄2 tablespoons pine nuts, toasted
1 lemon, cut into 4 wedges (optional)

Directions:
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a small skillet over medium heat. Add tomatoes and saute until they start to blister, about 3 minutes. Add garlic and 1/8 teaspoon salt and saute until fragrant, about 1 minute. Set aside.
3. Return pasta to dry pot over medium heat, add hummus, desired amount of reserved cooking liquid, (start with about 1/2 cup), and remaining 1/2 teaspoon salt and toss to coat, cooking for 1 minute. Adjust seasoning, if needed. Transfer pasta to a serving platter, top with tomato mixture, parsley, onion, and pine nuts, and serve immediately with lemon wedges on the side, if desired.

Recipe reprinted with permission from 1,000 Low-Calorie Recipes by Jackie Newgent, R.D.

Fish Tacos with WasabiHummus Coleslaw

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Serves: 4

Ingredients:
1/4 cup Eat Well Enjoy Life Wasabi Edamame Hummus (or your favorite flavor)
2 to 3 tablespoons plain 0% or 1% Greek yogurt
2 tablespoons rice vinegar
2 cups thinly sliced red cabbage
4 pieces (5 ounces each) firm white fish, such as tilapia or halibut
Salt and pepper to taste
1/2 cup panko breadcrumbs
3 tablespoons vegetable oil
4 soft whole-wheat or multigrain taco shells
Fresh lemon juice

Directions:
1. Stir together hummus, Greek yogurt, and vinegar in a medium bowl. Add cabbage and let stand 15 minutes.
2. Sprinkle fish fillets on both sides with salt and pepper. Place panko in a shallow dish. Dredge fish in panko, turning to coat evenly. Heat oil in a heavy, large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
3. Meanwhile warm taco shells in a toaster oven. Top each taco with fish and a squeeze of fresh lemon. Spoon hummus slaw over fish and serve.

Recipe provided by Eat Well Enjoy Life Hummus

Hummus Turkey Burgers

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Serves: 8

Ingredients:
1 large cucumber, very thinly sliced
1/2 cup crumbled low-fat feta cheese
2 1/2 tablespoons red wine vinegar
3/4 cup chopped fresh parsley
4 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
1 1/2 pounds ground turkey
1 cup (about one 7-ounce container) roasted red pepper hummus
2 teaspoons ground coriander
4 whole-wheat pitas, halved
Lettuce leaves (optional)

Directions:
1. In a bowl, combine cucumber, feta, vinegar, 2 tablespoons parsley, 1 tablespoon olive oil, and a pinch each salt and pepper. Cover and refrigerate*.
2. In a separate bowl, mix turkey, 1/2 cup hummus, remaining parsley, coriander, and pepper to taste. Shape mixture into eight patties, each about 1/2-inch thick. Place a cast-iron skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Add four patties and cook until browned and cooked through, about 4 minutes per side. Transfer to plate, add remaining olive oil, and cook remaining patties.
3. In a bowl, combine remaining 1/2 cup hummus with 1 tablespoon hot water. Spread mixture inside each pita half. Place a burger instead each pita half and fill with cucumber mixture and lettuce, if desired.
*If you don’t like cucumbers or feta, substitute this blend by mixing 1 teaspoon each chopped red onion and chopped cooked beets.

 

Recipe provided by Tanya Zuckerbrot, R.D., author of The Miracle Carb Diet

Hummus Deviled Eggs

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Serves: 12

Ingredients:
6 eggs
1/3 cup Tribe Organic Classic Hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 teaspoon salt

Directions:
1. Put eggs in a medium pot and cover with cold water. Bring to a boil over high heat. Cover, remove from heat, and let sit 14 minutes.
2. Fill a large bowl with ice water. Transfer eggs to ice water bath with a slotted spoon, reserving hot water from cooking. Cool eggs at least 10 minutes, then use slotted spoon to transfer back to hot water to loosen shells for 10 to 20 seconds. Remove from water, pat dry, and peel. Cut eggs in half lengthwise. Scoop out egg yolks and put in a medium bowl with hummus, olive oil, pepper, and salt. Mash mixture together with a fork. Spoon filling into egg white halves, dividing evenly, and sprinkle with additional black pepper.

Recipe provided by Tribe Hummus

Hummus Chicken Salad

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Serves: 1

Ingredients:
1 cooked chicken breast, chopped
1 tablespoon dried cranberries
1/2 apple, chopped
2 tablespoons slivered almonds (or chopped walnuts)
1 tablespoon chopped onions
1 stalk celery, chopped
2 tablespoons low-fat Greek yogurt
1 squeeze lemon juice
Salt and pepper to taste
2 tablespoons hummus
Lettuce
Additional vegetables (optional)

Directions:
Mix everything but the last two ingredients together. Serve mixture in a lettuce leaf wrap-style or as salad atop lettuce with your favorite vegetables.

Recipe provided by Stephanie Middleberg, a New York City-based registered dietitian

Wasabi-Crusted Tuna withEdamame Hummus

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Serves: 4

Ingredients:
1/4 cup wasabi peas
4 tuna steaks (3 ounces each)
Salt and pepper to taste
1 cup seaweed (hijiki or wakame)
1/2 cup edamame hummus
8 lotus root or taro chips, for garnish (optional)
1 scallion, thinly sliced, for garnish (optional)
2 tablespoons sweet soy sauce (such as ABC Sweet Soy Sauce)

Directions:
1. Grind wasabi peas in a coffee grinder or food processor to a fine powder. Season tuna steaks with salt and pepper. Crust all sides with wasabi pea powder. Sear all sides to golden brown in a pan on medium-high heat, about 20 seconds per side. Slice each steak into 4 pieces lengthwise.
2. Place 2 tablespoons hummus on the side of a salad plate. Place seaweed next to hummus and fan seared tuna around it. Garnish with root chips and scallions, if desired, and drizzle with soy sauce.

Recipe provided by Alex Shalev, executive chef of Cru Kitchen & Bar, a Chicago-based restaurant

Middle Eastern Bloody Mary

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Serves: 2

Ingredients:
5 ounces chilled tomato juice
1 1/2 ounces chilled 80-proof lemon vodka
1/4 cup hummus
1 teaspoon chopped fresh mint or flat-leaf parsley
1/4 teaspoon harissa sauce (or 1/8 teaspoon hot pepper sauce)
1/8 teaspoon freshly ground black pepper
2 large ice cubes
2 lemon slices, for garnish

Directions:
Add tomato juice, vodka, hummus, mint, harissa, black pepper, and ice cubes to a blender and puree. Pour into two short cocktail glasses and garnish each with a lemon slice.

Recipe reprinted with permission from 1,000 Low-Calorie Recipes by Jackie Newgent, R.D.

Chocolate Hummus Truffles

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Serves: 12

Ingredients:
3/4 cup very finely grated good quality 60% cacao chocolate
1/4 cup crushed heath bars or toffee pieces
1/4 cup Sabra Classic Hummus
2 bars (4 ounces each) 60% cacao chocolate
Additional crushed heath bar, toffee, or melted white chocolate, for garnish

Directions:
1. Mix grated chocolate, heath bars or toffee pieces, and hummus in a small bowl. Cover and chill for 20 minutes. Roll mixture into 12 bite-sized balls, place on a plate or covered dish, and refrigerate another 20 minutes.
2. Melt chocolate bars in a heavy saucepan over low heat. Remove truffles from refrigerator. Dip each quickly into melted chocolate, place on a wire cooling rack to drip off excess chocolate, and top with garnish. Allow to set for 5 to 10 minutes, removing before they set firmly and stick to the cooling rack. Once slightly firm, place on a plate or in a container and keep refrigerated.

Recipe provided by chef MaryDawn Wright from the Sabra Cookbook