National Hummus Day is May 13th, the perfect time to indulge all day long with my favorite snack, Sabra hummus! These Hummus and Sausage-Stuffed Tomatoes are the perfect healthy bite, a great option for Mother’s Day! You can choose from a wide variety of Sabra flavors, giving you plenty of options to customize them.
You need something to hold the filling ingredients together and most other recipes for similar appetizers use mayonnaise as the binding component. I replaced the mayo with Sabra hummus for a healthier, lower calorie, fiber packed, plant-based appetizer that is even more delicious than the original variations!
The combination of Sabra’s Roasted Red Pepper Hummus, sausage, green onions, and Parmesan is mouthwatering when paired with the cherry tomatoes. For a vegetarian version, just leave out the sausage. Rich and indulgent, yet light and healthy, these Hummus Stuffed Tomatoes are the best of all worlds!
For the easiest and neatest way to fill the tomatoes, use a jumbo round or star tip and pipe the filling into the tomatoes. Just be sure you have an opening large enough to easily push the ingredients through. A piping bag makes filling these really fast – you will have them done in no time!
I love that these are literally one bite treats making them perfect for cocktail parties, after school snacks, appetizers before dinner, or anytime you want to enjoy an #UnofficialMeal. You know, the simple, easy to prepare snacks that give us a boost in the late afternoons and tide us over to dinner, so satisfying that a snack feels like a meal!
If you want, you can use small round tomatoes (bigger than cherry tomatoes) for a more substantial size and use them as a side dish. You could also use slightly larger tomatoes, like plum tomatoes, cut in half and cored (with a slice off the bottom to stabilize them) for a delightful first course to a meal. With the larger tomatoes a melon baller would work really well to hollow out the centers.
If you want a spicier flavor, try Sabra’s Chipotle, Jalapeno, or for a super kick, go for the Supremely Spicy Hummus. They all bring a unique heat level to every bite. Any of Sabra’s hummus flavors will work, giving you endless variations depending on the flavor combinations you are looking for.
Did you know that just 2 heaping tablespoons of hummus gives you a boost to meet the recommended weekly serving of beans? Definitely my favorite way to stay healthy and enjoy doing it!
Keep this recipe handy – you’ll want to make these for Mother’s Day, summer barbecues, poolside parties, all the way into the holidays! Simple to make, delicious, healthy, and totally satisfying, these are the appetizers your guests will be begging you to give them the recipe for.
Have a fabulous National Hummus Day and I hope you enjoy these heavenly bites that just happen to be healthy!
Disclosure: This post is sponsored by Sabra. Thank you for supporting my partnerships with brands that I love to work with and whose products I use regularly. As always, all opinions are my own.
Jane’s Tips and Hints:
When you are cutting out the centers of the mini tomatoes, use a small paring knife and hold it at an angle with the tip pointing toward the center of the tomato. This will help you remove the center column and all the connecting septa.
Sabra products are gluten-free making them the perfect snack for your entire household!
Kitchen Skill: Filling and Using a Piping Bag and Tips
If you are using a disposable piping bag with piping tips, cut an opening off the pointed end so that the tip will slip into the opening and then settle snugly so you don’t get any leaking. An easy way to judge how much to cut off, set the tip next to the pointed end of the bag and measure the length. Cut off just slightly less than the length of the tip!
Fold a large portion of the top of the bag down to create a cuff. Slide your hand under the cuff to support the bag as you add the filling. Fill the bag no more than about 2/3 full – you need room at the top to twist the bag shut.
Press the filling down into the tip, pushing out most of the air bubbles. Twist the top until you have compressed the bag. Use one hand to squeeze the bag from the top and the other to hold the tomatoes. As the bag empties, keep twisting the top so the filling is always snuggly pressed down into the tip. For more information on the art of piping, see this article from The Kitchn.
- 1 to 2 dozen medium to large cherry tomatoes
- About 1/2 lb chicken sausage (not breakfast sausage), browned, drained, and crumbled finely, optional
- 10 oz Sabra's Roasted Red Pepper hummus (or any flavor you like)
- 1/4 cup finely chopped green onions, discard tough tops and root ends
- 1/4 cup finely grated Parmesan cheese
- Freshly ground black pepper, to taste
- Pinch of kosher or fine sea salt, if needed
- 2 tbsp finely minced chives, or green onions for garnish
- Prep the Tomatoes: Slice about 1/3 off the top of each tomato (opposite the stem end). Scoop out and discard the soft center pulp, leaving the meat around the edges intact. A sharp paring knife is the perfect tool for this, angling the blade point toward the center of the tomato to cut out the interior contents. Set the tomatoes cut side down onto a paper towel to drain. Just before filling, cut a thin slice off the bottom of each tomato so that they stand up straight on your serving plate.
- Make the Filling: While the tomatoes are draining, cook the sausage (if using) until browned and drain on a paper towel-lined plate. Be sure it is crumbled into very fine pieces. If needed, you can pulse it in a food processor to quickly break up any clumps.
- In a small bowl, combine the hummus, green onions, and Parmesan, stirring until smooth. Stir in the sausage and ground pepper. Taste and adjust seasonings as needed.
- Fill the Tomatoes: Scoop the filling into a piping bag fitted with a jumbo star or round tip (see directions above) and pipe the filling into the centers of the cored tomatoes until filled to above the top rim. Sprinkle the tops with the chives or green onions.
- Refrigerate the filled tomatoes for about an hour to thoroughly chill. If you have one, use the cover for a domed cake stand so you don't compress the filling. This helps keep other flavors in your refrigerator from altering the taste of the tomatoes. Serve cool.
- Yield: about 20 pieces, 8 to 10 servings
- Note: Any extra filling can be transferred to a bowl and served as a dip for fresh vegetable crudité, crackers, or as a spread for crostini - another Unofficial Meal in the making!
Other Sabra Recipes on The Heritage Cook!
National Hummus Day recipes from other talented Sabra Tastemakers!
Loaded Southwest Sweet Potato Nachos from Danae of Recipe Runner
Caprese Hummus Flatbread Pizza from Carla of Chocolate Moosey
Baked Pine Nut Falafel Sliders with Hummus Slaw from Anita of Hungry Couple
Spicy Hummus-Stuffed Roasted Potato Cups from Gina of Running to the Kitchen
Vegetarian Mexican Baked Hummus Dip from Liz of The Lemon Bowl
Create a New Tradition Today!
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