This all-time favorite dip is getting a makeover for grilling season! Try this new recipe for my Grilled Tofu and Shrimp Skewers with Hummus Marinade!
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the con- test. I was not compensated for my time.
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When it comes to hummus, many of us think of it as the delicious and creamy dip that it is. Served with pita bread, vegetables, and even pretzels, hummus has always been a snack favorite! And just in time for National Hummus Day this May 13th, why not try it as a marinade?
This all natural hummus by Sabra makes a great alternative to your favorite marinade. Instead of coating your favorite protein food in oil, replacing it with hummus will actually provide more plant based protein and fiber, thanks to chickpeas as the main ingredient. In fact, hummus packs in almost 10g protein per 1/2 cup serving in addition to 8 grams of fiber! Even better? Hummus is naturally lower in fat (compared to most cream dips) and provides heart healthy plant-based fats.
For the hummus marinade…
In this recipe, I marinated the tofu cubes and shrimp in the hummus blend overnight. The Sabra hummus comes in many flavors, ranging from Roasted Red Pepper to a delicious Basil Pesto, however I ended up using the more subtle Classic and Roasted Garlic versions. Hummus is very thick for a marinade and if you prefer a thinner consistency, I would recommend mixing some of the hummus with plain yogurt or additional olive oil. There are so many excellent choices for fresh herbs to mix in the hummus marinade, and the same goes for spices. Next time, I will have to try adding sumac or harissa in the marinade for a little more bite! The protein choices in this recipe are versatile too; if you are more of a chicken or steak fan then go for it!
Besides the ingredients, different cooking methods using the hummus marinade are also doable. Coating your favorite meat or tofu prior to baking or sauteing can also work here. The options are endless, and so are the reasons to include this plant based protein in your next meal!
Thanks to living in an apartment with no backyard, I used a grill pan for grilling these skewers. If you prefer a gas grill, make sure to heat the grill to medium heat for at least 15 minutes before cooking to allow the grill to heat up properly.
- Hummus Marinade:
- 1/2 cup Sabra Classic Hummus (or other flavors)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped*
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 14 ounce package extra firm tofu, cubed
- 10-12 medium or large shrimp, previously frozen and thawed (can be raw or cooked)
- Optional: Stir in 1-2 tablespoons of plain yogurt for a thinner consistency
- Optional: Sliced peppers and mushrooms, or other vegetables of your choice for grilling.
- In a medium bowl, mix together the hummus, garlic, olive oil, lemon juice, and fresh herbs until well combined. Set aside the hummus marinade.
- Coat the tofu evenly with the marinade and store in an airtight container. Place the marinated tofu in the refrigerator for at least 30 minutes (or up to several hours).
- Coat the shrimp with the remaining marinade and store in an airtight container. Place the dish in the refrigerator just like the tofu and keep chilled for at least 30 minutes to several hours.
- Once the tofu and shrimp are both ready for grilling, using the sharp end of the skewer, thread the skewer through the tofu and shrimp (and vegetables if using in this recipe).
- Using a grill pan, spray a non-stick cooking spray evenly on the pan prior to use. Heat on medium-high and grill the tofu and shrimp until browning, about 5-10 minutes while flipping over frequently for even grilling. If cooking with raw shrimp, make sure the shrimp is completely opaque and pink.
* The garlic and fresh herbs were finely chopped in a food processor prior to preparation. If preferred, finely chop the herbs and garlic by hand.
I kept the shrimp and tofu separate for the marinade to prevent food contamination and for vegetarians in my household.