I received free samples of Sabra 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.
If you have read my blog for a hot minute you know that I love hummus, especially Sabra! I have collaborated with them before (here and here and here) and continue to purchase their products regularly. Sabra has more then a dozen flavors available and sent me some of their classic and new flavors including red pepper, jalapeno, caramelized onion and sun dried tomato. The hubs was excited to see the jalapeno and finished the tub in about two days (fine with me since I don’t do spicy). I was really tempted to create a recipe with the caramelized onion (omg I love onions!) but decided to experiment with the sun dried tomato with Italian herbs hummus.
Hummus is a great source of plant based protein and can be used in so many versatile ways. Plus it’s even delicious just on some veggies or crackers (which is how I consume it most frequently especially when I’m making dinner and need a little snack). Since I wanted to focus on this recipe being mostly planet based and grill season is upon us I decided to use a portobello mushrooms as the base. Typically they are marinated before grilled so I mixed the Sabra hummus with some olive oil, vinegar, and a splash of lemon juice. You could marinate up to an hour but 30 minutes seemed to do the trick as well. I used the sun dried tomato topping to add to the mushroom after grilling before sprinkling with some feta cheese. The feta could be omitted for a dairy free meal as well. This recipe was meat eater approved and it was simple but full of flavor thanks to the Sabra sun dried tomato hummus!
Sun Dried Tomato Portobello Mushrooms
Ingredients
- 2 portobello mushrooms
- 1/2 cup Sabra Sun Dried Tomato with Italian Herbs hummus
- 3 TBSP olive oil
- 2 TBSP vinegar
- 1 TBSP lemon juice
- Sun dried tomato topping from hummus container
- Feta cheese optional
Instructions
- Clean mushrooms and remove stems
- In a small bowl, combine the oil, hummus, lemon juice, and vinegar
- Pour mixture evenly over the mushroom caps and let stand for at least 30 minutes (up to 1 hour)
- Grill over hot grill for 10 minutes
- Top with sun dried tomatoes and feta (if using)
- Serve immediately.
What’s your favorite flavor of hummus?? I usually go with garlic but I loved trying these flavors!
Check out more delicious hummus recipes below!
