In the Kitchen: Sabra Hummus Recipes

WTNH– Chef and Nutritionist Diane Henderiks demonstrates some delicious recipes from Sabra hummus.

The Sabra food trucks are back in the area starting next week handing out free samples of their hummus until August 8.   Follow @Sabra on Twitter for their location. Sabra hummus is available in almost a dozen flavors. You can do more than just dip.

For more information, go to

Diane Henderiks’ Grilled Citrus Shrimp with Sabra Supremely Spicy Indonesian Peanut Sauce Recipe:

12 bamboo skewers; soaked in water for an hour up to overnight
2 1/4 cups unsweetened coconut milk
Juice of 1 orange
Juice of 1/2 lime
Juice of 1/2 lemon
1/8 teaspoon ground ginger
A few sprigs of fresh thyme or 1 teaspoon dried
24 large shrimp;  peeled, deveined, tails off
2 teaspoons olive oil
3 shallots; finely chopped
2 garlic cloves; minced
2 cinnamon sticks
1 star anise
5 kaffir lime leaves
1 lemongrass
1 teaspoon of salt
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground fennel
2 tablespoons finely chopped cilantro
1/2 cup Sabra Supremely Spicy Hummus
3/4 cup natural peanut butter; I like to use chunky
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lime juice
Siracha or other favorite hot sauce (optional for more heat)

1.    Combine 1/4 cup of coconut milk and the next 5 ingredients (orange juice through thyme) together in a small bowl.
2.    Add shrimp, toss gently to combine, cover and refrigerate for an hour.
3.    Heat oil over medium heat in a medium Dutch oven.
4.    Add shallots and garlic and cook for a minute or 2 until softened.
5.    Add 2 cups of coconut milk and the next 6 ingredients (cinnamon stick through brown sugar). Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stirring occasionally.
6.    Remove cover and cook 5 more minutes, stirring occasionally.
7.    Reduce heat and simmer for 10 minutes stirring frequently.
8.    Using a slotted spoon “fish out” the cinnamon sticks, star anise and 5 kaffir lime leaves. Discard.
9.    Remove from heat and stir next 4 ingredients (nutmeg  through cilantro)
10.    Add remaining 4 ingredients (Sabra Hummus through lime juice) and whisk well.
11.    Taste and adjust seasonings.
12.    Thread 2 shrimp lengthwise onto each bamboo skewer.
13.    Heat up a grill pan or grill to high and grill over for about 2 minutes per side, until the shrimp are grill marked and just cooked through.
14.    Transfer the shrimp skewers to a platter, and serve hot with the peanut-hummus sauce.

Serves 6

1.    If you do not have a particular spice, leave it out or use something else. This is definitely a sauce to experiment with.
2.    This makes about 3 cups and it freezes great so freeze what’s left.

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