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.
Have you guys tried these new spreads by Sabra yet?! They are delicious and are a great way to enjoy more chickpeas! I’ve used hummus as a dressing in the past, and I’ve added it to my sandwich occasionally but the new bottle definitely reminds me to top hummus on pretty much everything- it’s super convenient. My favorite spread flavor is the sea salt and cracked pepper, I think they should make this a dipping hummus flavor. The ingredients are all simple and both vegan and gluten free. I personally hate mayo but for my friends that are big fans I dare you to try replacing it with these spreads- they have so much more flavor and nutrition plus 75% less fat. Healthy choices FTW!
Roasted Veggie Sandwich
Ingredients
- 2 portobello mushrooms
- 1 eggplant
- 2 red peppers
- 1 TBSP olive oil
- 8 slices bread
- 4 TBSP Sabra spreads (1 TBSP/sandwich)
Instructions
- Preheat oven to 425 degrees
- Wash vegetables, slice eggplant and leave pepper and mushrooms whole Optional: Salt each side of eggplant and allow to sit for 30-60 minutes, pat dry
- Gently coat red pepper in olive oil
- Roast veggies for 20-25 minutes
- Smooth Sabra spreads over each slice of bread (1/2 TBSP per slice)
- Slice veggies to fit on sandwich and pile in between bread slices
- Enjoy with warm or cold veggies
Notes
Linking up with the rest of my Recipe Redux crew to see their delicious Sabra spreads creations!
