Today is National Hummus Day! Oh, yes it is… Chickpeas galore, nationwide. In your sandwich, in your salad, on your burger, under your steak, inside your chicken… however you want it, really. Just enjoy it today.
In all its simple glory — because we all know how incredibly easy hummus is both to make and enjoy — I’m celebrating the almighty chickpea today with an incredibly delicious and healthy appetizer or lunch option. Hummus stuffed aguacates are nothing new. I’ve never had one, but have seen them here and there. They all seem good, but lack some serious luster. The great thing about a divot in the Haas avocado is that you can add anything you want. And that creates a canvas for creating a handful of edible goodness.
My idea to make this simple dish a really appealing one and different from what you may see out there, was to add some high flavor protein to a smoky hummus. Sabra‘s rich offering of hummus flavors gave me the chance to play around. I really wanted to go with the garlic hummus, but I figured my mojo for the chicken seasoning which is heavy on the garlic, would be enough. Plus, a contrasting flavor would round out the different ingredients nicely. To add some more goodness to the chicken, I sautéed some shiitake mushrooms. The chicken mixture alone would have been great.
I ended up using the roasted red pepper to stuff my avocados. It was a bit smokey, a tad bit sweet, and has great color, making it the perfect base for stuffing the avocado. It was also a great base layer to top off with the chicken.
The thyme chicken blended heavenly with the Sabra Roasted Red Pepper Hummus! It was creamy, smooth and filling.
And all of this took less than 30 minutes. Those are the kind of meals I’m after these days. My schedule simply doesn’t allow for more than an hour on food for myself. If cooking for a client, sure, I’ll take the week if I need to. But for me, low maintenance with memorable flavors is my MO.
This did it. I see it a completely doable brunch idea, too. You can intermix the Sabra Hummus flavors and even interchange the meat proteins. I can imagine a Cuban picadillo would make my mother very happy.
For now, I’m super content with the little nugget of smooth gold.
Since I’m continuing to work with Sabra, exploring different and creative ways to infuse and incorporate hummus into my food, I thought I’d also offer you some coupons to enjoy today, courtesy of my friends at the wildly popular dipping co. Go to their website and download some coupons for you to enjoy the same easy snacking dip I do just about every day. Choose from tapenade to lemon twist and of course my fave, roasted garlic. It’s the easiest dip and spread you’ll ever keep stocked up.
With Memorial Day and Fourth of July right around the corner, peruse their site for tons of ideas and tips on how to use hummus; not just as a dip but also a great source of delicious fiber!
Get to know hummus! Find delicious ways to eat it. You’ll find it’s super simple and a great snack to carry along for picknicking, cooking out, tailgating or just because this spring and summer. If you don’t know where to start, this stuffed avocado is a good place!
Enjoy other Sabra Hummus recipes:
*This post is sponsored by Sabra Hummus Dipping Co. as part of my ongoing relationship with them. Recipes, opinions, and ideas are my own and truthful.
Eat well, love unapologetically, pray with true intention, and take care of yourself.
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Thyme Chicken and SABRA Roasted Red Pepper Hummus Stuffed Avocado
- 1 tub Sabra Roasted Red Pepper Hummus
- 2 Haas avocados
- 3 chicken tender strips, chopped
- 2 garlic cloves, minced
- 1/4 cups shiitake mushroom, minced
- 2 Tbsp. onion, minced
- 4 sprigs fresh thyme, divided
- 1 Tbsp. olive oil
- 1/2 tsp. cumin
- salt and pepper to taste
- parsley for garnish
In media skillet, heat olive oil. Add two sprigs of thyme. Stir well for about one minute. Add chicken and cook until it starts to brown. Salt chicken an stir. Add mushroom, garlic, onion and cumin. Stir and cook for about 7 minutes or until chicken is fully cooked and onions are translucent. Remove from heat. Cut avocados in half and pit (remove seed) using sharp chef’s knife. Fill each half with about 1.5 tablespoons of roasted red pepper hummus. Using teaspoon, top with chicken and mushroom mixture. Garnish with loose thyme. Pinch sea salt over top if desired.
To plate, arrange all four avocados and fill in with fresh parsley for aroma only.