Today I'll introduce you to Hummus 101. Hang in there with me because it might get a little flavor crazy.
Most of us like savory and sweet things like salted pretzels, Hawaiian pizza and salted caramel, while others love to get spicy! I have two easy recipes for you which have both of these flavors and contain Sabra Classic Hummus.
Although Sabra has 13 different flavors of hummus to choose from, the Classic is the one that you can make into your own personal favorite. Think of it like a blank canvas - all you need to do is add some you favorite ingredients and you have a hummus that isn't available in any store anywhere!
I recently took a trip to visit Sabra's production plant in Virginia and saw everything from mammoth size sacks of chickpeas to the awesome machine that squirts your hummus into the container leaving those perfectly rippled lines. It was amazing to see these efficient machines in action, with the only human interaction being from a few people to watch over them.
It was while I was on the trip that the inspiration came for these two types of hummus flavors. Last September Sabra took the unusual step of opening a pop-up style restaurant, Hummus House.
It was only open for four weeks. Its mission? To turn people into hummus lovers. One of the signature dishes was a Classic Hummus platter called East Meets West, a twist of Asian flavors and seasonal favorites from the west.
With east and west already used, I really only had two other compass points to choose from - north and south!
My northern influence came from Canada. Maple bacon, maple syrup and blueberries are the three ingredients I added to my hummus.
Hold up, this seems like some kind of breakfast/brunch dip so the only rational thing to use as a scoop would be pieces of toasted waffle, right? For my southern hummus I turned 180 degrees and headed for South America and the traditional sofrito flavors.
Finely diced garlic, onion, peppers, spices and tomato are cooked down over a low heat to create a rich base used in most South American recipes.
What would you make with some Classic Hummus?
This was a sponsored post for Sabra Tastemakers. Compensation was provided but as always, thoughts and ideas are my own.
You can keep the hummus in the original containers instead of transferring to another bowl if you prefer.
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