I'm trying my best to ignore that today is Friday the 13th and instead concentrate on National Hummus Day! In fact, for breakfast I had toast with hummus, sliced tomatoes, fennel tops, red onion and salt. SO good!
Of course if you've followed my blog for a while, you know I have a great partnership with Sabra. Today I'm bringing to you a bright, easy and delicious recipe you can have for a snack (aka Unofficial Meal), as an appetizer or even for breakfast (yes, I did that!).
Take hard boiled eggs, add a roasted beet, classic hummus and a few toppings, and you get one gorgeous dish!
Beet & Sabra Hummus Deviled Eggs
Makes 24 halves
dozen hard boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 roasted beet, peeled, quartered
1/2 cup Sabra classic hummus
salt to taste
1/3 cup crumbled feta
3 tablespoons dill
1. Puree egg yolks, roasted beet and hummus in a food processor till smooth. Season with salt.
2. Put the pureed mixture into a plastic bag, cut off a tiny corner and fill the egg halves.
3. Top the deviled eggs with feta and dill.
Here's a little video for you!
How gorgeous are these eggs? Trust me, they taste just as great.
If you would like to make this recipe, make sure to grab a $2 coupon to use on your container of Sabra. The coupon is good until the end of today, so hurry up!
I had a few of these eggs for breakfast with a toasted English muffin and coffee. Bonus points if you have a peony in the exact same color as the eggs :P
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!