“By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.”
Sabra Hummus is made from a base of chickpeas, which provides an excellent source of plant protein, and also other nutrients such as iron and zinc. Because chickpeas (and hummus) are similar to meats, poultry and fish in their contributions of these nutrients, they are considered part of the Protein Foods Group. However, they can also be considered part of the Vegetable Foods SubGroup because they are excellent source of dietary fiber and nutrients such as folate and potassium.
How do you decide which Food Group to count your 2 spoonfuls of hummus in?
Generally, individuals who regularly eat meat, poultry and fish each day would count beans in the Vegetable Group. Those who seldom, or never eat meat, poultry or fish would count some of the beans they eat in the Protein Group.
One example: If the total number of ounce-equivalents of all meat, poultry, fish, eggs and nuts eaten is equal to or more than the suggested intake from the Protein Foods Group (which ranges from 2 oz equivalent at 1,000 calories to 7 oz equivalent at 2,800 calories) then count any beans eaten as part of the beans and peas subgroup in the Vegetable Foods Group.
If your experience with hummus has been limited to using it as a dip for vegetables or pita chips, as was mine, widen your uses of this creamy tangy spread on vegetable wraps, pizza, fish or pasta. Or pair it with some of your summer produce, such a peppers, to make a tasty stuffed mini pepper that will be sure to be the hit of any tailgate party.
- 1 lb ground beef
- 2 Tbsp chopped onion
- 1 cup cooked rice
- ½ cup Sabra Roasted Red Pepper Hummus, divided
- 15 oz can tomato sauce, divided
- ¾ cup shredded cheese
- lemon juice
- salt and pepper
- Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse peppers. Blanch peppers in enough boiling water to cover 5 minutes; drain. Cook and stir beef and onion in skillet until beef is lightly browned; drain. Add cooked rice and ½ cup tomato sauce; heat through. Stir in ¼ cup Sabra Roasted Red Pepper Hummus and shredded cheese. Spoon mixture into blanched peppers. Set peppers in baking dish. Cover with foil. Bake in 350 degree F oven until cheese melts and peppers are tender, about 15 to 20 minutes.
- For sauce; combine ¼ cup tomato sauce, ¼ cup Sabra Roasted Red Pepper Hummus, splash of lemon juice, salt and pepper.