Focus Magazine of SWFL Hot Summer Looks | Page 181

S

implify your summer entertaining routine with
quick, easy-to-make dishes that feature fresh,
scrumptious ingredients.

Laid back and lovely, summer parties call for wonderful friends, flavorful foods and refreshing beverages.
But having company over to enjoy the beautiful
outdoor surroundings doesn’t mean you have to stress
over time-consuming meals that can take all day to
prepare. Luckily, there are yummy options available for
every al fresco host.

Keeping it simple, fresh
Make a warm weather gathering great by incorporating
creative dishes that require the beloved summertime
ritual of firing up the grill. Simple grilled recipes, or
those that require no cooking, allow you to cut down
on the prep and clean up time. Your guests will love
these recipes, which all feature Sabra Hummus, a
better-for-you dip. Available in more than 10 flavors,
Sabra allows you to customize to your guests’ favorite,
flavorful preferences.
Serve up those summer flavors all season long.

Get Together and Grill
Grilled Flatbread with Hummus & Mixed Veggies
Prep time: 5 minutes
Total time: 30 minutes
Yield: 4 servings
1
1
1
1
8
1
4
1
4
1
2

2

Family Features

tablespoon olive oil
clove garlic, minced
sweet onion, thinly sliced
red bell pepper, thinly sliced
large mushrooms, thinly sliced
cup baby spinach
Indian flatbreads (naan) or pocketless pita
cup Sabra Hummus
teaspoons grated Parmesan cheese
cup part-skim mozzarella cheese, shredded
teaspoons dried oregano
Red pepper flakes, optional
tablespoons balsamic vinegar

Heat oil in skillet over medium heat.
Add garlic, onion bell pepper and mushroom. Cook, stirring frequently,
for about 8 minutes or until veggies are soft.
Remove from heat and stir in spinach. Set aside.
Place flatbread on grill or stovetop gas flame; grill for a couple of minutes or until lightly browned, turning once.
Place all four flatbreads on baking sheet.
To assemble flatbreads, evenly spread surface with hummus. Sprinkle parmesan cheese on top of hummus. Top with veggies then
mozzarella cheese. Sprinkle with oregano and red pepper flakes. Place in oven and bake for about 5 minutes or until cheese is
melted. Drizzle with balsamic vinegar.
Loaded Chopped Salad with Chipotle-Hummus Dressing
Prep time: 15 minutes
Total time: 15 minutes
Yield: 4-6 servings
For salad:
2
1
2
2
10
1/2
1/2
2

heads romaine lettuce, washed and torn into bite-sized pieces
red bell pepper, diced
celery ribs, diced
carrots, peeled and diced
grape tomatoes, halved
small red onion, diced
English cucumber, diced
tablespoons shredded Parmesan cheese

For dressing:
1/2
cup Sabra Chipotle Hummus, including all of topping
1/4
cup reduced fat milk
1
tablespoon rice wine vinegar
Place all ingredients for the salad in large bowl and toss gently to combine.
Whisk all ingredients for dressing in small bowl.

www.sabra.com

Pour half of dressing on top of salad and toss well to coat. Add more dressing as desired or serve extra on side.
FOCUS of SWFL 2014 181