“I received free samples of Sabra Spreads 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.”
Sabra Hummus is truly one of my all-time favorite food brands ever. I LOVE their hummus. If I really got down to counting the tubs of hummus I’ve consumed, it would be probably sum up to a rather ridiculous and incredulous number. Yes, its a fact. Zoe and I are totally obsessed with their hummus.
Credits to Sabra Hummus, they just came out with their newest, most genius product – 3 incredible sandwich spreads: Honey mustard, sea salt and black pepper; garlic & herb. This means that you can now conveniently squirt a little hummus on your favorite bread and make it into any kind of sandwich! No more mayonnaise, all you need is this hummus spread.
To demonstrate my pure infatuation with hummus, let me share an example. Over the weekend, my dad came to visit! He had been travelling for business and was able to stop over Utah for the weekend. I had been so excited about his visit for weeks! Being away from home, I really miss spending time with my parents.
My dad truly is one-of-a-kind. I respect him a lot, not only because of his love for hardwork and his job, but most importantly his success at being one excellent father. To me, he exemplifies everything I want to become. I remember feeling a sense of awe as I reflected on the wise advice he had given Zoe and I regarding our future careers, college, marriage, job hunting. Over dinner, he even went a detailed explanation of an entire interview, recruiting process and gave many incredible examples of his own experiences in the business field. As I studied my dad’s face, I had noticed that he did seem a little concerned. His furrowed eyebrows and his intent gaze were a little disconcerting. It was the kind of expression that only could describe what a parent could feel for their child – “parental love”.
Knowing that Zoe and I wanted to have a good meal, he insisted we picked something WE wanted to eat. Zoe and I decided to introduce him to one of our favorite restaurants in provo – Aubergine. I love my dad because he has such an adventurous tastebud and such great instincts for good food. My genetics and love for cooking came through his side of the family and I will forever be grateful for that. I helped him order a delicious hummus, eggplant caponata, chicken, tomato-cucumber, carrot salad stuffed pita sandwich, paired with a vegan cashew cream, cauliflower-broccoli soup. His slight smile and slow nod indicated his approval for my choice. He loved it! To be really honest, it was the hummus. Anything with hummus just tastes INCREDIBLE.
Even after 18 years of living at home, even after many vacations, even after countless family meals – there just never seemed to be enough time to spend together. The last few precious moments of our 2-day daddy and daughters date was spent over a meal of packed filled with hummus. And it was well worth it.
Its now only been a couple hours since he’s been gone, but Zoe and I miss him. We created this sandwich filled with everything my dad adores – avocado, hummus and tomato-basil salad. Years ago, in high school, Zoe and I experimented with a tomato bruschetta recipe and I still remember the exact same smile and silent nod when he first tasted it. He loved it – just as much as he had loved the hummus. I couldn’t help but feel compelled to recreate this delicious bruschetta topping today. I create recipes based on memories, based on emotions, tailoring them to people. This is simply a few elements of our scarce memories together. This is what I call a sandwich layered with love.
Broccoli flatbread, layered with Sabra’s Delicious garlic & herb spread (honestly any of the 3 hummus spreads would work great with this recipe); tomato-basil salad and dukkah crusted avocado wedges – a sandwich of memories and of the countless meals we had shared together.
Love you daddy. Can’t wait for you to try this!
Makes 2 sandwiches
Essentials: Your choice of Sabra Hummus Sandwich Spread.
Broccoli Flatbread (Adapted from Greenkitchenstories)
Ingredients – makes 8 pieces
- 3 cups Broccoli, riced (1 small head of broccoli)
- 3/4 cup flour (almond, chickpea, rice, oat) – we used 1/2 cup almond + 1/4 cup chickpea and it was perfect!
- 3/4 tsp Dried Oregano (basil, rosemary)
- Salt and black pepper
- 3 eggs, beaten
How to Make:
- Preheat oven to 400F.
- Line a baking tray with parchment paper.
- Cut your broccoli into small florets. Place into a blender/food processor and pulse did coarsely chopped (it should resemble rice).
- Add into a large mixing bowl along with flour, salt, pepper and dried herbs. Mix together with your hands.
- Make a well, and pour in your slightly beaten eggs. Use your hands to mix the eggs into your broccoli batter. Once it forms a wet dough, transfer onto the baking tray.
- Carefully spread and pat down till you form a even, rectangular-shaped flatbread (1/2″ thick).
- Bake for 20-25 minutes till firm. Allow it cool completely. Slice into 8 equal pieces.
- The bread is best kept in the fridge for 1-2 days. Best eaten fresh!
Tomato & Basil Bruschetta
- 1 cup of cherry tomatoes, chopped finely
- 1/2 tsp balsamic vinegar
- 1 tsp garlic, minced
- 6 basil leaves, julienned
- salt and black pepper, to taste
How to Make:
- Mix all the ingredients into a bowl. Cover and set aside in the fridge. You want to blow the flavors to marinate and mix for at least 20-30 minutes.
Dukkah Crusted Avocado Wedges (Adapted from Sortedfood)
- 3 tbsp pumpkin seeds
- 1 1/2 tbsp sesame seeds
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- 3/4 tsp paprika
- 1/2 tsp salt (1 tsp sea salt)
- 1 small, ripe avocado
- 1 egg, slight beaten (or 1 cup of nut milk)
- 1/4 cup Chickpea flour (or cornstarch)
How to Make:
- Preheat oven to 350F.
- Measure out the cumin seeds, coriander seeds, sesame seeds, pumpkin seeds, paprika and salt into a ziplock bag. Use a rolling pin, crush the seeds till you get get a coarse crumb mixture. You want to make sure you don’t get huge chunks of pumpkin seeds. You could also do this in a food processor!
- Pour the seed mixture into a bowl.
- In another bowl, add your egg and whisk lightly with a fork. Alternatively you could use milk also.
- In a third bowl, pour out about 1/4 cup of chickpea flour for battering. You can dd more as you go.
- Cut the avocado in half. Take out the seed. Slice each avocado half into 3-4 equal wedges (depending on how big your avocado is). Peel off the skin.
- Prepare a baking tray and line it with parchment paper.
- Take one of your avocado slices and coat with chickpea flour. Then drench in egg/milk. Finally, gently cover the avocado with the dukkah. I struggled with having the dukkah crust stick, so I find it easier to do a second dipping into more egg and then the dukkah crust.
- Repeat till all your avocado slices are covered with a nice thick dukkah crust. Bake for 10 minutes till the crust is brown. Take out and turn the avocado slices over and bake for another 3-5 minutes to brown on the other side.
- Allow the avocado wedges to cool before assembling.
Assembly – serves 2 sandwiches
- Take a slice of your broccoli flatbread.
- Spread some (A LOT) of Sabra Hummus’s Garlic & Herb Spread
- Take 2 avocado wedges and arrange on top of the spread.
- Top with some of the tomato bruschetta mixture.
- Take the second slice of flatbread, slather it with MORE hummus (2 tbsp +). Cover with another slice of broccoli flatbread.
- Wrap with a tissue and devour!
How to Serve:
Traditional Method: Dukkah or Duqqa originates form Egypt. It is a blend of pieces and nuts that is eaten as a dip with vegetables or bread. The most traditional blend of duqqa usually includes hazelnuts (as the choice of nut), sesame seeds, cumin, coriander, dried mint, caraway. There are so many variations of duqqa now and they all taste pretty incredible – use whatever you have on hand and get creative. Version with pine nuts, pistachios, almonds are all really popular!
Our Method: To keep the dukkah nut-free, Zoe and I opted to use pumpkin seeds. You can use sunflower seeds instead if that is available.
Nut-Free Substitutions: Use more chickpea, oat or rice flour in place of almond flour for the bread.
Vegan: I haven’t tried using flax eggs in place of eggs for the bread. I have read comments on some attempts but I didn’t think they were successful. You may use your own vegan bread recipe!
Zoe & Mia
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