Let's celebrate National Hummus Day! You know it's one of my favorite holidays and I'm not quite sure why we still have to work. I'm in favor of everything closing down each year and we just sit in our homes and eat hummus.
If you're in for celebrating with me, I've got two things for you today. First is a coupon for your hummus supply. Check out Sabra's homepage for the details and a coupon that's only available TODAY!
Next you're going to need a recipe to mix things up a bit. You know Sabra is all about the #UnofficialMeal and this recipe is perfect for that in-between time like after school or a quick appetizer before dinner. Best part is that I make a ton of these and then freeze them so that I can just fry them up on demand. Perfection. And to be honest, sometimes these are the entire meal. My oldest ate about 25 of them as I made them for these photos.
We are totally in love with this Caramelized Onion and Smoked Paprika Hummus flavor. Buy two containers because you're going to eat one right away and you'll still need one for this recipe. And this recipe is so simple but with this great combination the flavors are so intense, you'd think it was much more complicated.
Caramelized Onion and Smoked Paprika Hummus Wontons
1lb ground beef
salt and pepper to taste
1 10oz container of Sabra Caramelized Onion and Smoked Paprika Hummus
1 package wonton wrappers
Vegetable Oil for frying
In a medium pan brown the ground beef, seasoning with salt and pepper to taste. Once cooked, remove from heat and drain any excess grease.
Add the hummus and stir to combine.
Place 1/2 tablespoon of the hummus mixture in the center of a wonton wrapper. Wet two edges of the wrapper and fold over the other two edges to form a triangle. Press the edges together to seal. Pull the outer two edges down towards each other and then fold back over as seen in the image below.
Add the oil to a pan to a depth of 1.5 to 2 inches. Heat the oil over medium heat to 350 degrees.
Place the wontons in the hot oil and cook until golden brown, flipping once about 30 seconds per side.
Remove from the oil and drain on paper towels. Serve with sweet and sour sauce.
Disclaimer: I was compensated for this post as a Sabra Tastemaker. All opinions are my own.