Disclosure: “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.”
Hummus has always bee serious business for me. I don’t remember many specific conversations I had with friends 10 years ago, but I do recall having many passionate debates over the best brand of hummus. I always argued in favor of Sabra! If I’m not going to make my own hummus, you’ll most likely see a tub of Sabra in my fridge.
Did you know that May 13th is National Hummus Day?? Now this is a food day that I can definitely get behind!
Hummus is pretty much one of the most perfect foods because it’s so versatile, healthy and delicious! Let’s break this statement down, shall we?
In my circle of friends, you will always find hummus with vegetable crudites at every social gathering, but hummus is so much more than just a dip!
Here are a few ideas on how to use hummus:
~Sandwich and wrap spread
~On toast and bagels
~Stuffed into deviled eggs
~Sauce base for a flatbread pizza
~Mixed into pasta
~Whisked into salad dressing
I even like hummus warmed up! Meal prep a container of veggies, sweet potato and grilled chicken, top with a dollop of hummus and heat up all together in the microwave the next day for lunch.
Since it’s vegan and gluten free, hummus is a great party appetizer that can accommodate a number of special dietary needs. I have seen some brands use yogurt in their products, so beware of that if you are vegan or dairy free.
Hummus is traditionally made from chickpeas, which are a source of so many nutrients including fiber, B vitamins, iron, vitamin C, potassium and yes, protein! At 2 grams of protein per 2 Tablespoons, hummus is a great way to sneak in a touch of plant based protein.
This one’s pretty obvious because hummus is super tasty with a silky rich mouthfeel and comes in so many different flavors! Check out the Sabra Spreads website for all of the amazing flavors they have. ***Warning***The Supremely Spicy flavor is SPICY!
If you make your own hummus, try making a version out of white beans or even lentils. Here’s a couple ideas to get your creative juices flowing!
~White Bean Hummus with Warm Garlic Rosemary Mushrooms
~Red Lentil and Roasted Carrot Hummus
Now for today’s recipe…..can you guess what these are?
I’m sure you’re looking at these pics and wondering, “what the heck are these crispy looking balls”? Am I right? While I love hummus straight up, with crispy veggies as dippers, I wanted to make a vegetarian nibble that featured the smooth spread in an unexpected way. Here comes Crispy Hummus and Mashed Potato Balls!
I mixed a healthy dose of hummus into a mashed potato, dredged it in crispy rice cereal and baked it in the oven. Oh ya…there’s also a surprise inside….a chunk of tangy feta cheese! So easy and so delicious, these balls of goodness are best eaten hot out of the oven. If you need keep them gluten free, substitute the whole wheat flour with gluten free oat flour.
These crispy mashed potato balls are a fun way to use hummus. If you like super spicy food, use the Supremely Spicy Sabra flavor! For the gluten free folks, swap out the whole wheat flour for gluten free oat flour. You can use any kind of block feta, but I love the tanginess and creaminess of French sheep's milk feta.
- 1 large russet potato
- 1/2 cup Roasted Red Pepper Sabra Hummus
- 1/2 cup chopped parsley
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 3-1/2 ounces feta cheese (block style, not crumbled), cut into 18, half inch cubes
- 1/2 cup whole wheat flour
- 1/2 teaspoon garlic powder
- 2 eggs, beaten
- 2-1/2 cups rice Chex (or generic) cereal
- After washing potato, prick multiple times with a fork. Microwave on high until completely cooked through, about 8 minutes.
- Completely cool the potato, peel and mash flesh in a bowl. You should have 2 packed cups of mashed potato.
- Add the hummus, parsley, olive oil and 1/2 teaspoon of salt to the mashed potato and mix well.
- Spoon the mashed potato mixture into 18 portions. The balls should be about the size of a walnut shell, but smaller than a golf ball. Take a cube of feta and form a ball around the cheese.
- Preheat the oven to 450 degrees F and place a baking mat or parchment paper on a baking sheet.
- In a small bowl, mix the whole wheat flour, 1/2 teaspoon salt and garlic powder. Place beaten eggs in a small bowl.
- Put cereal into a food processor and pulse until you get crumbs. Or, place cereal in a ziplock bag and roll a rolling pin over the bag to create crumbs. Place crushed cereal on a plate.
- Roll potato balls in seasoned flour, dip into egg and then dredge well in the crushed cereal. Place balls on sheet pan and bake until crunchy, about 15 minutes.
- Enjoy hot!