Friday, May 13, 2016

Happy National Hummus Day!

Sabra Hummus

Let's celebrate this delicious holiday with a tower of Sabra hummus!
I had no idea Sabra made so many varieties of hummus - did you??
I'll have to admit, my favorite (roasted red pepper) isn't even in this photo, but
roasted pine nut comes in a close second!

Mini Sabra Hummus Tarts with Pretzel Sprinkles

To celebrate National Hummus Day I made a quick and easy mini hummus tart, perfect
as an appetizer for summer parties and get togethers.  I used crescent roll dough for the
tart shells and sprinkled the hummus with crushed pretzels for a little crunch.  And
because I love hummus - I cut out heart shaped carrots for garnish :)

Mini Hummus Tarts with Pretzel Sprinkles

I filled each mini tart with Sabra caramelized onion with smoked paprika, but any Sabra
hummus flavor would be delicious.  

Mini Sabra Hummus Tarts with Pretzel Sprinkles

What's your favorite flavor of Sabra hummus?
Visit Sabra to print this coupon so that you can celebrate National Hummus Day too!
Hurry - the coupon is available today only!

Mini Sabra Hummus Tarts with Pretzel Sprinkles

Mini Hummus Tarts with Pretzel Sprinkles

1 - 8 oz. roll Pillsbury crescent seamless dough sheet
1 container Sabra hummus (I used Caramelized Onion with Smoked Paprika)
1/2 C pretzels, crushed
carrots and thyme for garnish

Preheat oven to 375 degrees.
Using a small (I used a 2-inch) round cookie cutter, cut circles out of crescent dough.
Press the dough rounds into a mini muffin pan.  Bake for 7 - 9 minutes, or until
lightly browned.  Cool on a wire rack.

Spoon Sabra hummus into a piping bag fitted with a Wilton 1M tip or into a
ziploc baggie, cutting off the corner with scissors. Pipe hummus into each tart.
Sprinkle with crushed pretzels and top with a heart shaped carrot and fresh thyme.


Yield - 20 mini tarts

This post is in partnership with Sabra.  I am honored to be a Sabra Tastemaker!
Thank you for supporting the brands that make Me and My Pink Mixer possible.
As always, all opinions are 100% my own.

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