Unofficial Meal: Beet & Sabra Hummus Deviled Eggs, Happy National Hummus Day!

I'm trying my best to ignore that today is Friday the 13th and instead concentrate on National Hummus Day! In fact, for breakfast I had toast with hummus, sliced tomatoes, fennel tops, red onion and salt. SO good!

Of course if you've followed my blog for a while, you know I have a great partnership with Sabra. Today I'm bringing to you a bright, easy and delicious recipe you can have for a snack (aka Unofficial Meal), as an appetizer or even for breakfast (yes, I did that!).

Take hard boiled eggs, add a roasted beet, classic hummus and a few toppings, and you get one gorgeous dish!

Beet & Sabra Hummus Deviled Eggs
Makes 24 halves

Ingredients
dozen hard boiled eggs, peeled, halved, yolks carefully removed with a spoon
1 roasted beet, peeled, quartered
1/2 cup Sabra classic hummus
salt to taste
1/3 cup crumbled feta
3 tablespoons dill

Directions
1. Puree egg yolks, roasted beet and hummus in a food processor till smooth. Season with salt.
2. Put the pureed mixture into a plastic bag, cut off a tiny corner and fill the egg halves.
3. Top the deviled eggs with feta and dill.

Here's a little video for you!

A video posted by @mangotomato on May 8, 2016 at 7:58am PDT

How gorgeous are these eggs? Trust me, they taste just as great.

If you would like to make this recipe, make sure to grab a $2 coupon to use on your container of Sabra. The coupon is good until the end of today, so hurry up!

I had a few of these eggs for breakfast with a toasted English muffin and coffee. Bonus points if you have a peony in the exact same color as the eggs :P

Disclosure: Sabra provided samples and compensation for the recipe development, but all opinions are my own. Make sure to check out other recipes I developed using Sabra products!