4/18/16

Sabra's Lemon Twist Hummus With Roasted Fennel & Hazelnuts

Do you ever get home to make dinner and are so ravenous you are almost shaking? That happens to me often, and so I make a quick snack to eat while I'm making dinner. 

Some times it's a piece of cheese, or salsa with chips, or avocado that I eat straight out of its skin. Other times I eat hummus directly from the container with a spoon. For something a bit more fancy, you can make my Sabra's Lemon Twist Hummus With Roasted Fennel & Hazelnuts! This is a sponsored post in my continuing collaboration with Sabra and their new campaign for #UnofficialMeal to drive awareness to using hummus as an in between meals snack. All opinions are my own. 

If you are not a fan of fennel, which was me a few years back, substitute any other roasted vegetable.


Sabra's Lemon Twist Hummus With Roasted Fennel & Hazelnuts
Ingredients
1 fennel bulb, outer layer removed, quartered, cored, and diced
drizzle of olive oil
salt & pepper
1 container Lemon Twist Hummus
1/4 cup chopped toasted hazelnuts
pinch red pepper flakes
fennel fronds for garnish
crackers to serve


Directions
1. Preheat the oven to 425F.
2. Drizzle the diced fennel with olive oil and season with salt and pepper. Roast the fennel in a single layer on a large cookie sheet for 20-25 minutes, shaking the cookie sheet a few times during the process.
3. Spoon the hummus into a shallow platter. Top with the roasted fennel, toasted hazelnuts and red pepper flakes. Garnish with fennel fronds.
4. Serve with crackers.



I'm slightly obsessed with how good this appetizer/snack looks. It is so easy to make and will be great for picnics, friends coming over, or a solo in-between unofficial meal.

Go make a batch and enjoy!


Disclosure: Sabra provided samples and compensation for the recipe development, but all opinions are my own. Make sure to check out other recipes I developed using Sabra products!

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