5/21/15

Get Ready For Hummus Day: Yellow Squash Roll Ups With Sabra Chipotle Hummus, Tabbouleh & 2 Sauces


There's a National Day for everything from pancakes to cookies to tacos. I usually roll my eyes at such a thing and move along, but when my friends from Sabra asked me to develop a recipe for National Hummus Day that happens to be today, May 21st, I said yes. After all, I've formed a great relationship with this hummus brand (which includes awesome people like Ilya and Stephanie) over the last several years and they did send me a few** samples. {** a zillion!}

Make sure to check out Sabra website TODAY for a coupon!

Disclaimer: Sabra provided samples and compensation for the recipe development, but all opinions are my own.


Once I received this assignment and a zillion samples, I started thinking about what I can make. I've seen ideas for hummus dressing, hummus deviled eggs, using hummus on pizzas and in sandwiches and even mixing it into pasta: all great ideas!

I thought about adding hummus into lamb meatballs or maybe using it to thicken a vegetable soup, but then was inspired by Lebanese lunch my friend brought me:


What a feast! I used leftover tabbouleh and tzaziki and combined these two ingredients with yellow squash and chipotle hummus to make roll ups!

I used hummus in two components of the dish: roll ups and spicy tomato sauce!

Yellow Squash Roll Ups With Sabra Chipotle Hummus, Tabbouleh & 2 Sauces
Makes 5 roll ups

Ingredients
2 teaspoons olive oil
large yellow squash, sliced lengthwise into 3/8-1/4" pieces
salt
Chipotle hummus (you'll want about 5 tablespoons)
1 cup tabbouleh, drained (you want to drain tabbouleh in a fine sieve so that it doesn't add too much moisture into the roll ups)
1/2 14 ounce-can drained chopped tomatoes
the middle of the Chipotle hummus (See the photograph below for this to make sense! Don't worry if you get some of the hummus when scooping out the chipotle part)
tzaziki
fresh basil


Directions
1. Heat olive oil in a skillet. Sauté yellow squash slices seasoned with salt for 5-7 minutes on each side and then lightly pat them with paper towel to remove excess moisture.


2. Spread each slice with chipotle hummus and top with a thin layer of tabbouleh. Roll up! Use a toothpick to secure the rolls, but PLEASE make sure to remove the toothpicks before eating.


3. Puree the chipotle "middle" from the Chipotle Hummus with tomatoes to make the first sauce and use tzaziki as the second sauce.
4. Top the roll ups with fresh basil before serving.


I really liked how this dish turned out: it was spicy and fresh and full of color. The tzaziki was definitely the key in cooling me down ;)


Happy National Hummus Day!

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