- 1 As a 2015 Sabra Tastemaker, I received both product and monetary compensation for developing this recipe and writing this post. Thank you.
- 2 National Hummus Day and Sabra Coupon
- 3 Hummus Pinwheels with Spinach and Feta
- 4 Hummus Pinwheels with Spinach and Feta
As a 2015 Sabra Tastemaker, I received both product and monetary compensation for developing this recipe and writing this post. Thank you.
I am honored to be one of the Sabra Tastemakers this year. While I love my homemade version of hummus, it is nice to know that Sabra makes a wide variety of flavors, from the more traditional Classic, Roasted Garlic and Roasted Red Pepper to the more adventurous Chipotle and Supremely Spicy versions–thirteen flavors in all! Long before I was asked to be a Sabra Tastemaker, we almost always had a container of Sabra hummus in the house. Now we have multiple containers!
Sabra shipped us samples of all their hummus flavors as well as their Greek Yogurt Dips, Salsas and Guacamole. It was an enormous order, and we are now the proud owners of about 47 gajillion freezer packs. The Beloved and I, along with friends, neighbors and coworkers, have sampled and enjoyed all the flavors. We did have a couple of issues with our shipment. One of the individual serving containers of guacamole was cracked open and therefore inedible, and we found some ground olive pit in the Olive Tapanade flavor (which is incidentally The Beloved’s favorite flavor). The good news is that Sabra has an excellent customer service team, and replacements are literally just a phone call away.
Quality control is hard enough in my own kitchen, let alone in a high-volume manufacturing facility, so it’s reassuring to know Sabra stands behind their products long after they leave their factories. If you ever have a concern about a Sabra product, call Sabra’s team at 1-888-957-2272, and they will take excellent care of you.
National Hummus Day and Sabra Coupon
Thursday, May 21 is National Hummus Day, and Sabra wants to help you celebrate. On National Hummus Day only, you can go to Sabra’s National Hummus Day Page to get a coupon for 55¢ off Sabra hummus. The page promises other goodies that even I don’t know about, so be sure to head over there and see what’s going on!
Hummus Pinwheels with Spinach and Feta
I have long been a fan of hummus, and I make a mean homemade version. I rarely deviate from my favorite combination of chickpeas, tahini, lemon juice, garlic, salt and pepper, cumin, curry powder and olive oil. I enjoy more than I should fresh from the blender and then store the rest in the fridge for easy snacking: spreading on pita or tortillas, dipping vegetables, etc. That was the only way I knew to eat hummus, and I thought I was doing well.
Then The Beloved and I went and had dinner at a Turkish restaurant in Chapel Hill, NC. They served a baked hummus appetizer. Wait, what? Hummus served warm? Hot, even? I had to order it. It arrived at the table in small, shallow oval casserole topped with olive oil, roasted pine nuts and sumac. Beautiful to look at, and even more delicious to eat. The edges were firm and almost cake-like while the interior was still creamy and spreadable. I was an immediate fan.
When it came time to develop a recipe to help celebrate Sabra celebrate National Hummus Day, I wanted to present a hot dish as an alternative to all the chilled preparations I was already familiar with and enjoy. I started with my new favorite Sabra flavor, Roasted Pine Nut Hummus, added in a few more bold Mediterranean flavors and rolled them all up in puff pastry to make Hummus Pinwheels with Spinach and Feta. They’re easy to make and are a perfect 3-bite appetizer or party food.
If you’re more of a visual learner, I’ve made a Helpful Video for you to watch.
For the Spinach Filling (See Notes for a Simplified Filling Option)
- 2 Tablespoons olive oil
- 1/2 medium sweet onion, , chopped
- 1 teaspoon of your favorite Greek seasoning blend, (or a mixture of dried thyme and oregano)
- kosher salt, , to taste
- 1 6 oz bag baby spinach
- 2-3 Tablespoons water
- zest of 1 medium lemon
For the Pinwheels
- 2 sheets puff pastry, , approximately 9"x9"
- 1 10 oz container Sabra Roasted Pine Nut Hummus, (or flavor of your choice)
- Spinach filling
- 4 oz crumbled feta cheese
To Make the Spinach Filling
- Heat a large saute pan over medium heat until hot, about five minutes.
- Add the olive oil. After the oil is hot, add the onion, Greek seasoning and a healthy pinch of kosher salt. Reduce the heat to medium low and sweat the onions until soft and translucent, about 5-7 minutes.
- Increase the heat to medium-high, add the spinach and water along with another heavy pinch of kosher salt.
- Stir to combine the spinach with the onions, then cover the pan and let spinach cook down for 2 1/2 minutes until completely wilted but still a lovely green.
- Remove lid and stir in the lemon zest.
- Dump the spinach filling into a strainer and let cool and drain until room temperature.
- Press down on the spinach to squeeze out additional liquid and then coarsely chop the filling.
To Make the Pinwheels
- Meanwhile, preheat the oven to 400F and place a rack in the center.
- On a floured surface, roll one piece of the cold puff pastry to a 12"x9" rectangle. Leave the other sheet of pastry in the fridge until you're ready for it.
- Stir the hummus well so all the toppings and pine nuts are evenly incorporated. Using an offset spatula, spread on half the hummus, leaving about 1" clear on one long side of your pastry.
- Evenly top with half the spinach filling and 1 oz of the crumbled cheese.
- Roll up fairly tightly from one long end towards the clear end. Brush off excess flour from the pastry as you roll. Place the filled roll on a parchment- or Silpat-lined cookie sheet, cover with plastic wrap and place in the freezer while you repeat the process with the second sheet of puff pastry. Once both sheets are rolled you will still have half the cheese leftover. Hold onto that because you'll be using it in a bit.
- Remove the first roll from the freezer and put the second one in to firm up a bit.
- Slice the roll into 12 equal slices. I cut mine in half, then in half again. Then I cut each piece into thirds. No need to trim the ends, you can place those raw-edge down.
- Take each pinwheel and tuck the "loose" end of dough underneath. This will keep your pinwheels looking fairly neat yet still a bit rustic. If you want them to be perfect, place each pinwheel in a greased muffin tin.
- Top each pinwheel with a few crumbles of feta and bake for 15 minutes. Rotate the pan 180 degrees and bake an additional 10 minutes until the pinwheels are a light golden brown and the cheese on top has browned.
- Remove to a rack to cool down a bit and serve warm or at room temperature.
- These are best served the same day you make them, but you can store leftovers in the fridge and recrisp them in the oven or toaster oven at 350F for a couple of minutes before serving.
Enjoy the hummus pinwheels with spinach and feta, and remember to celebrate National Hummus Day. Follow the hashtag #hummusday on social media, and don’t forget to grab your Sabra coupon over on their National Hummus Day page!
Thank you so much for spending some time with me today. Have a lovely day.