One of my favorite food days is almost here guys, National Donut Day is this Friday, June 5th! Whoever is responsible for making a special day for the donut deserves a raise, get it? raise-yeast-donut.
Okay so I'm no comedian, but I can make donuts and when I'm challenged to make a savory donut with Sabra Hummus, you can bet your sweet pants that I'll come up with one somehow! Savory donuts are totally a thing, I never knew but it makes sense. As long as you dress your savory donut in a savory style then it's a win-win. Instead of rolling my donut in sugar, I switched it out for dry aged Parmesan Cheese and my savory hummus donut challenge was perfected. I used Sabra's Basil Pesto Hummus and added grated mozzarella cheese to the dough.
Don't throw those donut holes away either my friends, those will make a great appetizer and are awesome for dipping in some of the leftover basil pesto hummus. This is your chance to freak out your friends when they come over for dinner because they'll think you've went crazy, until they start popping them in their mouths.
There's so many things you could do with savory donuts but I wanted to stay with the classic basil pesto flavor of the hummus so a mozzarella caprese donut sandwich seemed like the legit way to go. All it needed was a splash of balsamic vinegar and more fresh basil leaves.
Happy National Donut Day!
As a tastemaker for Sabra, compensation was provided for this delicious donut creation. All thoughts and opinions are my own!
To make the dough rise faster, I usually turn on my oven to 200 degrees and then switch it off again. Set the towel covered bowl in the warm oven and let rise.
The cheese you need is the dry shelf-stable Parmesan cheese, not fresh refrigerated Parmesan.
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