I received free samples of Sabra Hummus mentioned in this post. By posting this recipe for Pine Nut Hummus Mediterranean Pasty Squares, I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Do you remember when hummus went mainstream? Or even better, do you remember a time before hummus was mainstream? I do. I can’t remember how old I am or what year it was, but I do vividly remember standing in my parent’s kitchen, in front of the side-by-side with the refrigerator door open, and crinkling up my nose. What is that? I’m guessing it was Sabra brand because Sabra is synonymous with hummus these days. I’m not saying definitively that they were the first to sell their hummus on grocery store shelves, but I’d be willing to wager.
Mom is always has been the first to try anything new she spots on grocery store shelves and I’ve inherited that trait. So basically, my family was eating hummus before it was even cool.
I remember introducing friends to hummus too. Here, try this weird stuff. It’s pretty good. Hummus, for us southern North Carolinians 15 or so years ago, was pretty foreign. However, I’ll tell you a little secret: hummus had an immediate “in.” Southerners love dip. And I think our love for dip helped us to pretty quickly come around to the idea of this healthy one.
And 15 years later, here we all are — Southerners, Chicagoans, and Middle Easterners alike — with hummus in the fridge. Gearing up for National Hummus Day. Making fun little appetizers like Pine Nut Hummus Mediterranean Pastry Squares. Well, maybe those latter two are American-born things, but it goes to show that we’ve totally embraced you, Hummus!
And for good reason! Let me go dietitian on you for just a sec, okay? Why do we like hummus? It’s made mostly from chickpeas, so it’s got that plant-based protein, suitable for vegans and vegetarians. But also — hellooo flavor, which makes it a desirable choice for meat-eaters too. (Fact: My carnivore boyfriend has hummus in his fridge at.all.times. So trust me on this.) If you’re eating Sabra brand, you can pronounce all the ingredients and you can also trust that there’s been no sugar added. Plus, they have the gluten free stamp of approval. And, oh yeah, there’s 14 flavors… which one will you try first? Good luck choosing!
Now that I’ve debriefed you on the health benefits of hummus and the dietitian inside me is patting herself on the back, let’s get down to business. I will be celebrating National Hummus Day on May 13th, 2017, and I will be doing it with Pine Nut Hummus Mediterranean Pastry Squares. Because look how beautiful those colors are. And just imagine how flaky that puff pastry is. Spread with creamy Roasted Pine Nut Hummus. The sweetness of sautéed red bell pepper and kale. The tang of Kalamata olives (I <3 BIG TIME Kalamata olives). And the crunch of toasted pine nuts. Did I mention that flaky and delicious puff pastry vehicle which delivers all of those other flavors like a little gift for your mouth?
Make Pine Nut Hummus Mediterranean Pastry Squares for your National Hummus Day celebrations. Your guests will never guess they’re vegan and sugar free. And you’ll get plenty of compliments. I know we all like compliments.
Pine Nut Hummus Mediterranean Pastry Squares
Pine Nut Hummus Mediterranean Pastry Squares are your next party appetizer. So full of flavor, your guests will never guess they're vegan and sugar free, thanks to the plant-based protein of Sabra hummus.
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 cups red bell pepper, diced
- 12 ounces fresh kale
- 2 sheets puff pastry
- 1 10- ounce container Sabra Roasted Pine Nut Hummus
- 24 pitted Kalamata olives, each cut into 2-3 pieces
- 1/4 cup pine nuts
In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high, add bell pepper and kale and cook until soft, 2-3 minutes. Remove from heat and set aside.
Preheat oven to 400 degrees F. Roll out puff pastry sheets and cut each sheet into 12 squares. You should have 24 squares total. Spread each square evenly with hummus (2 1/2 teaspoons each). Scoop 2 tablespoons of the kale mixture on top of the hummus and fold in the edges of the puff pastry. Top each square with 1 olive and 1/2 teaspoon of pine nuts.
Transfer pastry squares to parchment-lined baking sheets, leaving 1/2 inch between each square, and bake until golden brown and puffy, about 15 minutes. Best served warm.
Oh these look gorgeous – what a delish way to get in some veggies!
Thanks Deanna! I love the veggies, but I LOVE puff pastry!
This looks like a winning recipe to me!!
Thanks, Tawnie! They were fun to make!