I received free samples of Sabra Hummus mentioned in this post. By posting this recipe 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.
Happy National Hummus Day! You’re just in time to celebrate. If you’ve noticed your social media flooded with #NationalHummusDay tags, that’s because today, May 13, 2017, is the big day. And what better way to celebrate then with these Hummus Empanadas, which I am calling “Humpanadas”.
It’s mid-May and that means Memorial Day Weekend just around the corner. 2 weeks to be exact. It’s time to start thinking about those BBQs and what you’ll be contributing. As someone who doesn’t eat hamburgers and hot dogs, I am always looking for ways to feel satisfied at a BBQ without insulting the host. Bringing a vegetarian dish that anyone can enjoy is a great way to contribute without screaming “I don’t eat red meat, but please feed me!”
Hummus is the perfect plant-based protein to enjoy in place of traditional BBQ fare. While most people typically associate hummus as just a dip, it can take on so many more life forms at the buffet table. That’s where these Humpanadas come into play.
This appetizer is the perfect option for the vegetarians and vegans in your life. The plant-based protein content makes them a more satisfying option than snacking on chips. The best part is you can whip up a batch up these with only 3 ingredients and 15 minutes.
Using Sabra hummus provides an added bonus. They have so many flavored hummus options that it reduces the need to add extra seasonings or ingredients to your empanadas. Have someone that wants a more mild option? Do the roasted red pepper hummus (which includes REAL roasted peppers). Have a garlic lover in your life? Fill it up with roasted garlic hummus. And if you like spice in your life, then definitely give this recipe a go with the Supremely Spicy Hummus like I did.
My Humpanadas were simply made using round wonton wrappers (gyoza), a teaspoon of hummus, and a teaspoon of beans for a little extra protein. I had both black beans and edamame available in my freezer, so I did half and half. Simply lay one wrapper flat. Place 1 teaspoon of preferred hummus a little left or right of center and top with a teaspoon of beans. Fold the empty half of wonton over and use a fork to seal the edges together (plus it looks pretty that way). Brush with egg white to add a little color and shine to the empanadas. Bake up to 10 minutes, and off you go. Making a vegan version? Brush with a little olive or avocado oil in place of the egg white. Want to offer a different protein in place of the beans? Try a teaspoon of shredded chicken, beef, pork or chopped shrimp.
Mr E loves a good dipping sauce and requested one for these hummus empanadas. I made a yogurt dip to enhance the Supremely Spicy Hummus flavor. Siggis plain skyr is a staple in my house, so I mixed a little with our favorite hot sauce, Mazi. Mazi is made right here at the Jersey Shore in Asbury Park. Everyone we’ve introduced it to has become equally obsessed. If you ever have the chance to try it, let me know what you think. And if Mazi isn’t available in your life yet, you can always mix with your favorite hot sauce.
Ready to give these Humpanadas a try for National Hummus Day?
Impress your BBQ guests this MDW with these mini empanadas.
Share how you’re celebrating National Hummus Day by tagging #NutritionNuptials on social media.
Humpanadas (Hummus Empanadas)
- 30 gyoza wrappers round wonton wrappers
- 2/3 C any Sabra hummus flavor approx 30 tsp
- 2/3 C beans consider black beans, edamame, kidney
- 1 egg white see NOTE
Optional Spicy Dipping Sauce
- 1/4 C plain skyr yogurt
- 1-2 tsp hot sauce
Preheat oven to 375ºF.
Stir Sabra hummus to mix flavor and toppings.
Lay one wrapper flat.
Place 1 teaspoon of preferred hummus a little left or right of center.
Top with a teaspoon of beans.
Fold the empty half of wonton over and use a fork to seal the edges together. Place assembled empanadas on baking tray lined with parchment paper.
Brush empanadas with egg white (see NOTE).
Bake 8-10 minutes until top and edges are lightly browned.
If making the spicy dipping sauce, mix yogurt with hot sauce together while empanadas are baking.
Brush with olive or avocado oil in place of the egg white for a vegan version.
Try shredded chicken, beef, pork or chopped shrimp in place of the beans for alternative varieties.
Want a crispier empanada? Lightly fry on each side 1-2 minutes over low-medium heat in a non-stick pan with 1 TB avocado or olive oil.