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Made right here in the U.S.A. using the freshest garbanzo beans, our
slow-cooked hummus has a creamy, homemade texture that you'll fall
in love with! We leave out the preservatives and only use natural, real
ingredients for authentic flavor. Packaging in a can also means that
you can keep it in the pantry and have it on hand when you need it.
Each of our three unique flavors - Classic,
Spinach and Chipotle - are ready to eat right
out of the can or to add to a variety of recipes.
This book offers a host of options to help you
create fast, yummy meals and appetizers.
dips
For 31 oz cans, double all ingredient quantities
Buffalo Hummus
ingredients
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1-2 Tbsp. hot sauce (to taste)
1 Tbsp. lemon juice
½ cup roasted red pepper from a jar
2 Tbsp. olive oil
cayenne pepper, to taste
directions
Combine all ingredients except oil and cayenne in food processor and puree until smooth.
Add more salt, lemon juice or hot sauce to taste and then sprinkle with cayenne pepper
before serving. Serve with celery and tortilla chips.
Black Bean and Jalapeño Hummus
ingredients
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1 15.5 oz. can Allens Black Beans
1 chopped jalapeño, seeds removed
¼ Cup cilantro, chopped
Juice of 1 lime
directions
Put all ingredients into a blender and puree until smooth.
Indian Spiced Sweet Potato and Hummus dip
ingredients
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1 15.5 oz. can Princella Sweet Potatoes
½ tsp Garam Masala spice mix
3 Tbsp. olive oil
Juice of half an orange
½ tsp. orange zest
directions
Put all ingredients into a blender & mix until smooth. Transfer to bowl, add orange zest and
a pinch of garam masala for garnish. Serve with pita chips or veggies.
dips
Roasted Garlic Hummus
For 31 oz cans, double all ingredient quantities
ingredients
Bacon and Cherry Pepper Hummus
ingredients
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
4 slices cooked bacon, chopped
4 cherry peppers, chopped without stems
directions
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1 head garlic
olive oil
directions
To make roasted garlic, cut off the top of a head of garlic and drizzle with olive oil, wrap
tightly in foil and roast for 30 minutes in a 400° oven. Squeeze garlic from the skins to use.
Add roasted garlic & hummus to a blender and puree until smooth.
Mix all ingredients in a bowl. Garnish with a little extra bacon and cherry peppers.
Pesto Hummus
Curried Hummus
ingredients
ingredients
1 16oz. can Sager Creek Vegetable Co.
Classic Hummus
¼ Cup homemade or store-bought
basil pesto
1 16oz. can Sager Creek Vegetable Co.
Classic Hummus
1 or 2 tsp. curry powder
olive oil (for drizzling)
directions
direc tions
Mix hummus and pesto together in a bowl.
Garnish with a basil leaf.
Mix hummus & curry powder in bowl. Drizzle
with olive oil and a pinch of curry for garnish.
Smoked Paprika Hummus
Walnut and Feta Hummus
ingredients
ingredients
1 16oz. can Sager Creek Vegetable Co.
Classic Hummus
1 tsp. smoked paprika
olive oil (for drizzling)
1 16oz. can Sager Creek Vegetable Co.
Classic Hummus
1 Cup toasted walnuts, chopped
¼ Cup Feta cheese (more if desired)
2 Tbsp. olive oil
ingredients
directions
directions
directions
Mix hummus and paprika together in a bowl,
drizzle a little olive oil on top & sprinkle with
smoked paprika for garnish.
Put all ingredients into a blender and puree
until smooth. Garnish with toasted walnuts.
Hummus Trio
1 16oz. can each Sager Creek Vegetable Co. Classic Hummus, Spinach Hummus &
Chipotle Hummus
3 varieties of toppings (grilled veggies, olive salad & sun dried tomatoes)
1 bag pita chips
Scoop hummus out of can and place into small bowls or jars. Top each one with one of the
toppings. Serve with pita chips or veggies.
dips
sandwiches
For 31 oz cans, double all ingredient quantities
For 31 oz cans, double all ingredient quantities
Roasted Beet and Hummus Dill Dip
Spinach Hummus Burger
INGREDIENTS
ingredients
1 large beet
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
2½ Tbsp. olive oil
Pinch of salt
Pinch of black pepper
1 Tbsp. fresh dill, chopped
Vegetables or pita chips for dipping
1.5 lbs ground beef
2 Tbsp. Sager Creek Vegetable Co.
Spinach Hummus, plus more for buns
2 tsp. salt
1 tsp. ground pepper
4 slices provolone cheese
4 hamburger buns
Fresh spinach leaves
1 tomato, sliced
1 red onion, sliced
Jalapeños to taste, sliced
DIRECTIONS
Preheat oven to 450°. Drizzle beet with ½ Tablespoon olive oil and pinch of salt, wrap in
foil. Put in an oven proof pan and roast beet for about one hour, or until soft. Let cool, peel
skin off, and chop into large chunks.
Scoop can of hummus into blender and add beet chunks. Slowly add olive oil while
blending, then add salt, pepper and dill. Serve with veggies or pita chips!
Turkey & Hummus Panini
Ingredients
1 Tbsp. unsalted butter, softened
2 slices sourdough bread
3 Tbsp. Sager Creek Vegetable Co.
Classic Hummus
¼ pound thinly sliced turkey breast
2 slices provolone cheese
½ Cup roasted red peppers, sliced
4 thinly sliced red onion rings
Directions
Preheat grill pan or panini maker to medium
heat. Spread butter on 1 side of 2 pieces of
bread. On the other side of 1 slice, spread a
thin layer of hummus and add turkey, cheese,
red peppers and onions. Top with remaining
slice of bread, butter side up. Put sandwich
carefully into the hot grill pan. Grill for about
3-5 minutes, until toasted and grilled on the
bottom. Flip and grill for an additional 3-5
minutes. Serve warm.
directions
In a large bowl, combine the beef,
hummus, salt & pepper. Mix well and form
into 4 patties. Place the patties on a tray
lined with parchment paper and refrigerate
for 30 minutes.
When the patties have chilled, fry them in
a non-stick pan in a little oil until golden
brown and cooked through (about 5-6
minutes per side). 2 minutes before
the burgers are ready, place the sliced
provolone cheese on top and allow to melt.
Place a good dollop of hummus on the
bottom half of a burger bun, followed by
spinach, the burger patties, tomato, red
onion and jalapeños.
appetizers
For 31 oz cans, double all ingredient quantities
Cucumber & Hummus Bites
ingredients
1 16oz. can Sager Creek Vegetable Co. Classic
Hummus
1 package crackers
1 cucumber, sliced into rounds
Salt, pepper and paprika
directions
Place cracker on plate and put a dollop of
hummus on each one. Top with a cucumber
round and sprinkle with salt, pepper and
paprika.
Easy Tomato & Hummus
Poppers
ingredients
1 package cherry tomatoes
1 16oz. can Sager Creek Vegetable Co.
Hummus (any flavor)
Greek seasoning or salt & pepper
directions
Scoop tops out of cherry tomatoes. Put a
dollop of hummus into the top and sprinkle
with greek seasoning or salt & pepper.
Greek Tartlets with hummus
ingredients
1 zucchini, sliced into thin half-circles
1 Tbsp. olive oil
1 package refrigerated pie crust dough
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
Sun-dried tomato paste in tube
1 package crumbled Feta cheese
1 jar Kalamata olives
Pine nuts
Pinch of salt and pepper
Parsley for garnish
directions
Preheat oven to 475°. Place zucchini onto a cookie sheet in a single layer and drizzle with
olive oil. Add a pinch of salt and pepper on top. Roast for about 10 minutes & then let cool.
Roll out the pie crust & use a small glass (about 2.5 inches diameter) to cut out circles of
dough. Spray a mini muffin tin with olive oil & press dough circles into tin.
Cook for eight minutes in oven until light brown. Let cool, then add 1 teaspoon of hummus
into each shell. Put a dollop of tomato paste on top of the hummus. Place a small piece of
the Feta onto the tomato paste, then put one Kalamata olive onto each one. Add pine nuts
and roasted zucchini. Garnish with parsley.
appetizers
For 31 oz cans, double all ingredient quantities
Deviled Eggs with Hummus
ingredients
¼ Cup Sager Creek Vegetable Co. Classic Hummus
8 hard-boiled eggs, cut lengthwise
¼ Cup olive oil
1 tsp. Spice N' Herbs seasoning blend
directions
Scoop the yolks into a mixing bowl. Mash the yolks
with the hummus, olive oil and Spice N’ Herbs, then
pipe back into the egg whites. Garnish with parsley
and seasoning.
B.H.T. Flatbread Pizza
ingredients
4 slices Naan (flat bread)
2 tsp. extra virgin olive oil
1 16oz. can Sager Creek Vegetable Co. Classic
Hummus
8 oz. shredded mozzarella
2 tomatoes, thinly sliced
5 slices cooked bacon, crumbled
Salt and pepper to taste
directions
Preheat oven to 425°F. Place the naan on a baking
sheet or pizza stone. Lightly brush the flat bread
with ½ teaspoon olive oil per slice. Spread about
3 tablespoons hummus on each flat bread. Place
cheese, tomatoes, and bacon on the flat bread and
sprinkle each with a pinch of salt and pepper. Place
in the oven and bake for 10 to 12 minutes until the
cheese is melted.
Hummus Crostini with Tomato, Cucumber & Mint
ingredients
1 loaf french bread, sliced
½ tsp. kosher salt
1 pint fresh grape or cherry tomatoes, halved lengthwise
½ English (seedless) cucumber, diced into ½-inch pieces (approx. 2 cups)
1 Cup pitted Kalamata or Gaeta olives, halved
¼ lb. Feta cheese, coarsely crumbled (approx. 2 cups)
2 scallions (both white and green parts), trimmed and thinly sliced
¼ Cup extra-virgin olive oil or more if needed
½ lemon, zested and juiced
2 cloves garlic, minced
½ tsp. freshly ground black pepper; more as needed
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
¼ Cup lightly chopped fresh mint
directions
Preheat oven to 375°. Place sliced french bread onto a cookie sheet, drizzle with olive oil
and sprinkle with salt. Toast bread until it turns light brown, about 10 minutes. Let cool.
Put tomatoes, cucumbers, olives, scallions and Feta in a bowl. Put olive oil, lemon juice,
garlic, salt and pepper in another small bowl and whisk until blended. Slowly pour dressing
mixture over tomato mixture, sprinkle mint on top and gently stir. Let sit for at least 15
minutes before serving.
Spread 1 Tablespoon of hummus on each slice of bread and use slotted spoon to carefully
spoon tomato mixture on top. Garnish with mint.
breakFast
For 31 oz cans, double all ingredient quantities
Hummus Eggs Benedict
INGREDIENTS
1 bunch asparagus
4 English muffins
8 Eggs
½ Cup Sager Creek Vegetable Co. Hummus
8 Tbsp. goat cheese
Juice of one lemon
1 Tbsp. olive oil
Salt
Pepper
Fresh dill
DIRECTIONS
Preheat oven to 450o. Trim ends off asparagus and place onto cookie sheet. Drizzle with
olive oil and cook for 8 minutes.
Toast English muffins in toaster.
Spread one tablespoon of hummus onto each muffin half and lay asparagus on top. Drizzle
with lemon juice.
Pan-fry eggs and lay one on each half. Sprinkle some goat cheese on top with salt and
pepper. Garnish with dill.
Spicy Hummus Breakfast Wrap
ingredients
8" flour tortillas
4 eggs
One fresh jalapeño, seeded and chopped
1 medium tomato, chopped
4 Tbsp. Sager Creek Vegetable Co. Chipotle Hummus
1 avocado, chopped
2 Tbsp. cilantro, chopped
directions
Spread hummus on 2 warmed tortillas. Put 1 tsp. olive oil in pan & scramble eggs in pan on
medium-low heat with 2 tsp. chopped jalapeño peppers and the chopped tomato.
Put scrambled egg on top of hummus & top with sliced avocado & cilantro. Roll into a wrap.
salads
For 31 oz cans, double all ingredient quantities
Tomato, Cucumber & Mint Salad with Hummus
ingredients
2 Cups fresh baby spinach leaves or other lettuce of your choice
1 avocado, cut in half
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1 medium tomato, chopped
2 Tbsp. Feta cheese
Juice of 1 lemon
1 Tbsp. olive oil
Salt & pepper
1 16oz. can Sager Creek Vegetable Co. Classic Hummus
1 pint fresh grape or cherry tomatoes, halved lengthwise
¼ Cup lightly chopped fresh mint
½ tsp. kosher salt
½ tsp. freshly ground black pepper; more as needed
2 cloves garlic, minced
¼ lb. Feta cheese, coarsely crumbled (approx. 2 cups)
½ lemon, zested and juiced
½ English (seedless) cucumber, diced into ½-inch pieces (approx. 2 cups)
2 scallions (both white and green parts), trimmed and thinly sliced
1 Cup pitted Kalamata or Gaeta olives, halved
¼ Cup extra-virgin olive oil or more if needed
directions
directions
Avocado & Hummus Salad
ingredients
Place spinach on plate. Halve avocado, remove pit, and place on top of leaves. Spread
hummus in hole of avocado (about 1 tablespoon on each side) & top with chopped tomatoes
& a tablespoon of Feta. Drizzle with lemon juice & olive oil. Salt & pepper to taste.
Combine tomatoes, cucumbers, olives, scallions and feta in a bowl. Put olive oil, lemon
juice, garlic, salt and pepper into another small bowl and whisk until blended. Slowly pour
dressing mixture over tomato mixture. Sprinkle mint on top and gently stir. Let sit for
at least 15 minutes before serving. Spread about ¼ Cup hummus on each plate. Spoon
tomato mixture over hummus and serve immediately.
spinach Hummus Pasta Salad
Ingredients
1 pound uncooked whole wheat pasta
1 Cup Sager Creek Vegetable Co. Spinach Hummus
1 Cup cooked chicken, chopped
½ Cup cherry tomatoes, halved
½ cucumber, chopped
½ Cup Feta cheese
salt & pepper to taste
Directions
Cook pasta according to package directions. Drain and return to hot pan. Stir in hummus
until pasta is well coated. Gently stir in remaining ingredients. Add salt and pepper to taste.
Serve warm or cold.
mexican
For 31 oz cans, double all ingredient quantities
Chipotle-Verde Chicken Enchiladas
ingredients
1 16 oz. jar Salsa Verde
2 Cups shredded pepper jack cheese
3 Cups chicken, cooked and chopped
1 16oz. can Sager Creek Vegetable Co. Chipotle Hummus
8 medium flour or corn tortillas
directions
Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer
of salsa verde into the bottom of the dish. Combine chicken, 1 cup salsa verde, and 1 cup
cheese in a bowl. Spread thin layer of hummus on each tortilla, and spoon about 1/3 cup
chicken mixture on top. Roll tortillas and place seam side down in prepared baking dish.
Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes,
until bubbly.
hummus Nachos
Ingredients
4 8-10" flour tortillas
1 Cup Sager Creek Vegetable Co. Chipotle Hummus
1 Cup mozzarella cheese
1 Cup black olives, halved
1 medium tomato, chopped
1 medium red onion, chopped
Fresh cilantro, chopped (optional)
Directions
Preheat oven to 400°. Cut each tortilla into 8 wedges. Spray a baking dish and place
wedges in a single layer, lightly spray the tops with more non-stick spray, then bake for
3-4 minutes or until golden brown. Spread about ½ teaspoon hummus onto each toasted
wedge, followed by about ½ teaspoon cheese. Top with olives, tomato and red onion. Bake
for 4-5 minutes. Top with fresh cilantro and serve immediately.
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