Easy Eats

A Sabra Trip (Plus Deviled Eggs)

sabralobby

This post is sponsored by Sabra hummus and the Tastemaker program.

Last week I had this very fun and surreal blogger experience.  It was the kind of thing that I never really thought would be offered to me when I started this blog.

The people over at Sabra hummus picked me to be a Tastemaker this year which meant two things:

1) They sent me more hummus than I can eat.

2) They flew me and a few other awesome bloggers out to the Sabra facilities in Richmond, Virginia last week to learn more about their products, get a tour, make some pottery, and eat our faces off.

The above photo is their fun lobby with astroturf and chip-like chairs!

I thought I’d write a bit about the experience and also give you all a simple and easy deviled egg recipe!

Green chickpea!

Green chickpea!

One of the first things we did on the trip was take a short bus ride out to an agricultural facility to learn more about chickpeas. To be honest, it was so hot that my brain melted and I forgot a lot of what they said, but I did get to eat a green, fresh chickpea.

It had a slightly bitter, but also fruity, taste. I’m surprised that you can’t find them like this in more places.

Most of the chickpeas Sabra uses for their hummus comes from the Pacific Northwest but they are trying to cultivate chickpeas in Virginia so they are closer to the processing plants.

When we got back from the farm tour, we had lunch which started with sampling all of their products.

Whoa.

Whoa.

Everyday at the Sabra facility, they start with a hummus tasting. The facilities there are LEED certified and so while we were tasting we used these nifty little biodegradable spoons instead of the plastic spoons. We also used plenty of chips obviously!

Tasting hummus is similar to tasting wine or coffee. There are some complicated flavors going on and it was interesting to have their head chef walk us through how to taste it correctly and what to look for.

Besides the hummus, we also got to try their guacamole, salsa, and some new Greek yogurt dips. The Greek yogurt dips were really delicious. My favorite was the onion which tastes a lot like the french onion dip that people like for sports games. Give it a shot next time you see it.

Hummus tasting!

Hummus tasting!

Then we got to have lunch even though I was already pretty full from all of the hummus and dips!

Lunch definitely had some interesting hummus uses starting with these poached shrimp with hummus and hot sauce. Perfectly cooked and wonderful.

Shrimp app!

Shrimp app!

Then we had some lamb kefta and quinoa salad for a main course and these really interesting hummus desserts.

It’s a hummus filling blended with chocolate and topped with caramel sauce and coconut in a fried wonton wrapper!

If you just ate the filling on its own, it tasted a bit odd, but if you ate it all together it was really delicious. I had more than one…

Interesting dessert!

Interesting dessert!

After lunch, we had a little downtime before the factory tour where we made some pottery!  To be honest, I was kind of confused about this activity and if I would like it because I do not fancy myself an artist.

But, I had SO much fun making my custom chip and dip set. I came up with a fun leopard print design. They are going to fire these for us and send them to us!  It was way fun making this.

arts and crafts!

arts and crafts!

Then we got to suit up for the tour. Unfortunately, I couldn’t take photos of the factory, but basically imagine a savory Willy Wonka factory. The cumin seeds tasted like cumin seeds! Everything smelled like delicious spices.

Don’t worry. I had to put on a beard cover also.

hardhat

And here’s the full shot of the Tastemakers for this trip including Dan and Mandi, Maria, Gaby, Amanda, and Jenny.

The group!

The group!

It was a really fun few days.

As an unrelated side note, I actually did a Homemade Trials on Hummus two years ago and used Sabra in that trial because they are legitimately my favorite brand. I gave that verdict to the homemade version, but mainly based on cost. Sabra and the homemade version were very close on taste.

Deviled Eggs!

Hummus Deviled Eggs

Just a moment please...

Yield
12 Servings
Prep Time
Total Time

A simple deviled egg recipe with whipped hummus. Also a write-up from my trip to Richmond to visit the Sabra factory!

Ingredients

6 eggs
1/2 cup assorted hummus
2 tablespoons olive oil
1 tablespoon relish
Lemon zest
Red pepper flakes
Pinch of salt and pepper
Paprika for garnish
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Helpful Equipment

Small food processor

Directions

1) Place the eggs in a large pot and cover with a few inches of cold water. Cover the pot and bring to a simmer. Kill the heat and let the eggs sit for 14-15 minutes.

2) Rinse the eggs with cold water to cool them and carefully peel them. If you use slightly older eggs, they will be easier to peel.

3) Peel the eggs and cut them in half down the center longwise. Then scoop out the yolks.

4) Add the yolks to a food processor with other ingredients and pulse until smooth.

5) Scoop the filling into a plastic bag and seal it tightly. Cut the tip off of one of the corners and pipe the filling back into the egg shells.

6) Top the eggs with garnish and sprinkle with paprika. Keep cool until serving!

Adapted from the Sabra recipe.
deviled eggs

Basics.

Ok. Let’s make something fun.

I love a good deviled egg and one way to simplify the filling is to use hummus!  It actually makes the filling really smooth and also makes it easy to customize flavors.

I just hard-boiled 6 large eggs by placing them in a large bowl with cold water. I brought the water to a simmer, killed the heat, and then let them sit for 14-15 minutes.

Then I just rinsed and peeled the eggs!

Peeled eggs.

Peeled eggs.

I halved the eggs and added the yolks to a mini food processor with some hummus, relish, oil, and salt and pepper. I actually made two different versions for my eggs, one with lemon and one with a supremely spicy hummus mix which is probably my personal favorite.

The deviled egg filling gets really creamy with the hummus!

Super smooth!

Super smooth!

Then I just piped the filling back into the eggs and topped the lemon version with some lemon zest and the spicy ones with dried red pepper flakes.

I also served them on my 70’s egg dish which is shaped like an egg.

Eggs in an egg dish!

Eggs in an egg dish!

I sprinkled some paprika on all the eggs also because that’s just what you do with deviled eggs!

That’s a good lookin’ deviled egg, correct?

hummus deviled eggs

YUM.

It was a such a great trip and I’m really happy to be able to work with Sabra because I do actually think their hummus is some of the best around.

Have you tried Sabra hummus? Have any fun recipes you use it in? Leave a comment!

13 comments on “A Sabra Trip (Plus Deviled Eggs)

  1. Lucky you. Love Sabra hummus – though I have to watch my salt intake – and have a pig out from time to time. Not a daily food but good and good for you. Sounds like you had a great time and great tasting.

  2. I think this will be great at the beach next week! Glad to see my 1972 egg plate is being used..

  3. How fun!! Looks really yummy…How did you get to be picked..
    I don’t understand that aspect of it..Do they pick out certain
    blogs??

    1. Hey Nancy! I’m not really sure honestly. I didn’t apply or anything. They just invited me. I’m sure they have some sort of behind the scenes process. :)

  4. SO crazy that Jenny Flake went with you to the Sabra plant! I follow her as well because she is great friends with my sister in law. What a small world! Picky Palate and Macheesmo are by far my favorite food blogs!

  5. I work at a Whole Foods in Denver and we carry green garbanzo beans! They’re on the salad bar now, I think they might be in the frozen section too.

    1. Hey Jenna,

      Sorry for the delayed reply. We actually discussed this at length with the head chef of Sabra while we were there… I asked them to respond though and they sent me a really long reply, but I think the two parts that are interesting are:

      A) Sabra is partially owned by Pepsico, but it functions as an independent company with its own board, etc.

      In other words, the decisions don’t really flow down.

      B) We are proud to offer many product options for customers who are eating vegetarian, kosher, vegan and/or gluten free and continually review our products to ensure the highest quality. We appreciate that GMOs are a topic of interest to some as well. Prior to implementing any certification or labeling, Sabra undergoes extensive research and development. While we cannot label our products as non-GMO at this time, we value your input and thank you for taking the time to write to us.

      While we were there, they explained to us the process they had to go through just to label their hummus “Gluten-free” which is strange because hummus is naturally gluten-free. The certification process is INTENSE. I didn’t get the impression that the Sabra team is opposed to GMO labeling if that’s what consumers want, it’s just a very long process to get such things approved on a national scale.

  6. Self-proclaimed hummus freak here! And Sabra is my favorite by far! I have a rice cooker that has a prominent spot on my counter filled with some sort of mix of brown rice, quinoa, legumes … You get the idea … It makes for a quick, simple, yummy meal to take that mix and add my favorite hummus (and some days a dollop of salsa and avocado!)
    I’m addicted, for sure.

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