Welcome the World to Your Kitchen
(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.
To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen.
For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime.
Visit Sabra.com to discover the many ways that hummus can be more than a dip.
Vegetarian Spicy Noodles
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup water
- 6 tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish
- 4 quarts water
- 3 ounces dry angel hair pasta
- 1 tablespoon minced fresh garlic
- 2 cups thinly sliced bell pepper
- 1 cup thinly sliced cherry tomatoes
- 1 tablespoon thinly sliced Thai basil, divided
- 1 tablespoon sliced scallions, divided
- Sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
- Noodles: Bring water to boil.
- Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
- Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
- Place noodles in bowls and top with hummus and remaining basil and scallions.
Chipotle Hummus and Mushroom Tacos
- 6 tablespoons Sabra Classic Hummus
- 1/2 teaspoon ground chipotle, dried
- 1/4 cup finely shredded purple cabbage
- 1/2 teaspoon chopped fresh cilantro
- 1/4 teaspoon lime juice
- 1/8 teaspoon salt
- 1/2 tablespoon olive oil
- 8 ounces sliced mushrooms (brown or white)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 small tortillas (corn or flour)
- 1/2 ounce feta cheese (optional)
- Chipotle Hummus: In small bowl, mix hummus and ground chipotle; set aside.
- Slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
- To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
- Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
- Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.