HAPPY NATIONAL HUMMUS DAY!
Hummus- the original plant based protein. Simple, versatile, addictingly delicious. You can’t stop at just one scoop (or at least I can’t). Hummus is one of my favorite foods. I eat it at least once a day, in various forms. So when I found out Sabra, my go-to hummus brand, was having a contest for most creative and delicious hummus recipe for National Hummus Day on May 13th, I was in.
It took a lot of brainstorming, because honestly hummus snacking is best in its simplest form- with a carrot stick, pita chip, or slathered on toast. AKA the unofficial meal (this is their tagline and it couldn’t be more true). But it’s such an amazing ingredient for it’s purely healthy ingredients (chickpeas, tahini, lemon juice) and subtly sweet nature. My first thoughts were hummus-stuffed deviled eggs, but the texture just wasn’t right for me. It was too creamy (I need some contrast of textures to be satisfied with a snack). Next I thought of a variation on toast, but it seemed to simple. I wanted to step outside the box.
About a week ago, I was mixing up some banana bread to snack on all week. It struck me that hummus could be used to add protein to my snack bars. It’s creamy, but it stands up to texture and baking. So why not try? I mixed it up with a few simple ingredients that would add some sweetness to the bars and ensure the hummus flavor was undetectable. Needless to say, they came out AMAZING. You can’t taste the hummus at all and they hold together beautifully. They’re perfectly portable (as tested by me), and only get better with time. I loved the smoothness that Sabra Classic Hummus lent to them and was giddy over how perfectly they paired with my favorite almond butter.
After eating one, I decided peanut butter would be the perfect accompaniment, and I mixed up an instant 2-ingredient frosting made of yogurt and peanut butter powder. It put them over the top and I had one with my breakfast everyday since. They’re crispy, but smooth, and the raisins and pumpkin seeds I added them gave them so much texture. The flavor is mild, but the creamy peanut butter frosting pulls out the sweetness in the bars so nicely. Oh and they’re ridiculously easy to make. 20 minute recipe right here💃🏻 And they’re vegan and gluten-free!
They pair perfectly with a smoothie, cup of coffee, or as an afternoon snack. The base recipe is below, but you can swap in nuts for crunch, or fruits for extra flavor. The peanut butter frosting is a must-keep, though. I know you’ll love these as much as I do!:)
- ¾ cup oat flour (grind ¾ cup oats in a blender/food processor)
- ½ cup Sabra original hummus (can't guarantee results with other brands)
- ¼ cup nut butter (I used almond butter, but peanut, cashew, or sunflower would be delicious)
- 2 Tbsp maple syrup or honey
- ¼ cup unsweetened vanilla almond milk or milk of choice
- ½ cup gluten-free oats
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 Tbsp flaxmeal (or 1 egg)
- Handful each of add-ins (raisins, chocolate chips, fresh or dried fruit, nuts, seeds, coconut, etc.)
- 1 cup yogurt (dairy-free if needed)
- 1 Tbsp peanut butter powder
- Pre-heat oven to 350F.
- Combine all ingredients in a large bowl until mixture is thick, but pourable. Stir in add-ins of choice.
- Pour into a greased 8x8 inch baking pan and smooth evenly.
- Combine yogurt and peanut butter powder in a small bowl and refrigerate.
- Bake 20 minutes. Let cool 20 minutes.
- Once cooled, frost with yogurt mixture and slice.
- Serve warm or cold!
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.