This holiday season, we’re welcoming the opportunity to play with the food we serve to our family and friends—and turning to our friends at Sabra, makers of Canada’s most-loved hummus, for help! While charcuterie and cheese boards have been all the rage in the past several years, this time around the focus is on creating simple, delicious protein-based meals everyone will enjoy, strategically arranged on one beautiful board!
Utilizing a few key strategies will ensure you put your best board forward, says food stylist and farm-to-table advocate Irene Matys, who also partnered with Sabra to create the Holiday Hummus Board below (and took the gorgeous photo, to boot!). “Add a mixture of salty, sweet, savoury and spicy to appeal to all of your guests’ palates. Using colour, texture and aroma to add variety to your boards, mixing and match proteins, fruits and vegetables, bread or crackers, nuts and seeds, ensures that there is something for all your guests to enjoy.” So, enjoy! —Vita Daily
Holiday Hummus Board (Serves 6-8)
6-8 small French breakfast or round radishes, washed, stems trimmed and kept whole
1/4 lb green beans or French beans, washed and trimmed
5 black figs, three whole and two sliced in half, lengthwise
1 whole rustic peppered salami
2-3 Mandarin oranges, peeled and pulled apart
1 lb green grapes
8-10 thin sesame breadsticks
Flax seed round multigrain crackers
8-10 slices quality prosciutto, thinly sliced
200 g of extra soft brie cheese
1 cup spiced nut mix*
8-10 mini turkey skewers*
Roasted Pine Nut and Cranberry Hummus
Roasted Pine Nut and Cranberry Hummus
1 container (283 g) Sabra Roasted Pine Nut Hummus
1-1/2 cups fresh cranberries
1/2 cup water
1/2 brown sugar
1 tsp orange zest
1/4 cup juice from an orange
1 tbsp fresh rosemary, finely minced
*Full recipe available at sabra.com.
To make the hummus: with a spoon, gently remove the roasted pine nuts from the top of the hummus and place on a small dish. Set aside. Place cranberries and remaining ingredients in a medium saucepan, cook over medium heat for about 15 minutes or until thickened and cranberries have popped. Remove from heat and set aside to cool. Scoop hummus into a small serving bowl and using the back of a soup spoon, spread it out evenly in the bowl, creating a well. Add the cranberry sauce in the centre of the hummus and place the roasted pine nuts around the perimeter of the cranberries. Top with a fresh sprig of rosemary and place in the refrigerator until ready to serve.
To assemble board: lie a small piece of clean burlap in the centre of an 18 x 13 or larger rectangular wooden tray or board. Place the bowl of hummus in the centre of the board. Wrap the prosciutto slices around half of the breadsticks. Arrange the breadsticks, salami, brie and turkey skewers around the board. Fill two small mason jars with the spiced nuts and place one on each side of the board. Arrange the remaining ingredients on the board to fill the empty spaces. Add a few sliced figs on top of the brie. Enjoy!
Win! A Sabra Canada Prize Pack!
We have a winner! Congratulations Congratulations Kira K. of Cambridge, Ontario, who won a Sabra prize pack including a hand-carved wooden board, coupons for free Sabra hummus and a branded lunch bag and mason jar (for leftovers!)!
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