Add Variety to Your Game Day

Basil Pesto Hummus Pasta Salad
Individual 7-Layer Dip

 

While burgers and brats are the traditional tailgating fare and have their place on the menu, sometimes you need to mix things up when preparing that game day spread.

For easy, delicious entertaining, add Sabra Hummus to the tailgate menu. Available in more than a dozen appetizing flavors and made with fresh chickpeas and a touch of garlic and tahini, hummus is the perfect smooth and creamy accompaniment for chips, crackers, veggies and even tailgating favorites like chicken wings and burgers.

Start your game day crowd off with a 7-layer hummus dip, the perfect blend of hummus, Greek yogurt, vegetables and cheese, and then serve up a hearty batch of Basil Pesto Hummus Pasta Salad, a main course sure to delight the home fans and bring them back week after week.

For more tasty ideas on how to include hummus in your pre-game lineup, rush on over to sabra.com/recipes.

Basil Pesto Hummus Pasta Salad

Ingredients

  • 1 pound fusilli pasta
  • 1 cup pitted Kalamata olives, rough chopped
  • 1 cup fennel (2 small bulbs), finely chopped
  • 1/3 cup sundried tomatoes in olive oil, drained and chopped
  • 3/4 cup roasted red pepper
  • 1/2 cup chives, minced
  • 1 container (10 ounces) of Sabra Basil Pesto Hummus
  • 1 cup pasta cooking water, reserved
  • black pepper, to taste
  • 2 tablespoons olive oil
  • fennel fronds for garnish

Preparation

  1. Cook pasta according to package directions. Drain, reserving 1-cup pasta cooking water.
  2. Prepare all vegetables. In big bowl, toss vegetables with Basil Pesto Hummus. Add pasta and pasta water, stir to combine. Sprinkle with black pepper.
  3. Serve at room temperature, drizzle each portion with splash of olive oil and sprinkle fennel fronds overtop.

Serves
4-6 (as a main dish)

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Total Time:
15 minutes

Individual 7-Layer Dip

Ingredients

  • 9 ounces Sabra Mediterranean Herb Greek Yogurt
  • 10 ounces Sabra Classic Hummus
  • pinch of salt
  • pinch of paprika
  • 1 tomato, diced
  • 2 roasted red peppers, halved then diced
  • feta cheese, crumbled
  • 2 tablespoons minced flat leaf parsley
  • Kalamata olives, chopped for garnish (optional)
  • 1 bag pita chips

Preparation

  1. In individual-serving cups, dollop Greek yogurt evenly over bottom of each cup.
  2. Top layer with portion of hummus, followed by another dollop of Greek yogurt. Sprinkle with salt and paprika.
  3. Top each cup with handful of tomatoes, roasted red peppers and feta cheese.
  4. Garnish with parsley and olives. Serve with pita chips.
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Serves
8

Total Time:
15 minutes

SOURCE:
Sabra



Christine Gerani

Christine Gerani

Editor of SpotOnMagazine at SpotOnMagazine
Christine Gerani is the Editor of Long Island’s SpotOnMagazine, a website dedicated for lovers of Food, Booze and Music! She's interviewed everyone from Grammy winners to Reality Stars and is Executive Producer of "Bites & Booze with Matthew Kourie." Before that, Christine was a session singer and sang backup for Long Island Pop Star Debbie Gibson. She's performed at countless venue’s including Madison Square Garden, Nassau Coliseum and Wembley Stadium in England. She's recently been a judge at the Long Island Horseradish Festival and was lead judge at the My Country 96.1 Next Big Country Star! For the second year in a row she has been a "WingMan" for New York Best Wings Festival.
Christine Gerani

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