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May 09
7

Hummus Veggie Tots

I have partnered with Sabra to create these Hummus Veggie Tots as part of their 2017 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own.

Hummus Veggie Tots

These Hummus Veggie Tots are perfect as a healthy vegetarian snack, appetizer, side dish or even as an unofficial meal. My husband especially loves these and has said “I love how hearty and filling these tots are” more than once. They’re surprisingly easy to make too, and you can customize them with your favorite vegetables and your favorite flavors of hummus. I highly recommend Sabra’s Roasted Garlic or Roasted Red Pepper hummus for these, but I would also love to try them using their Lemon Twist or Supremely Spicy varieties. These Hummus Veggie Tots are packed with healthy vegetables, but I think even the most skeptical veggie-eaters will love them. I mean, who doesn’t love tots?

Hummus Veggie Tots

Speaking of hummus, did you know that May 13th is National Hummus Day? It’s the perfect excuse to have some friends over, pick up some Sabra hummus and make these Hummus Veggie Tots. Good friends + good-for-you tots is a recipe for a good time! Looking for ways to eat more hummus in time for the big day? Check out my recipes for Garlic Herb Veggie Sandwich, Greek Snack Flats, Fiesta Hummus, Hummus Chicken Salad, Pizza Burger Sliders, Hummus Deviled Eggs, Hummus and Feta Omelet, Greek Layer Dip and more in the Hummus section of my recipe index!

Hummus Veggie Tots

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Hummus Veggie Tots

Yield: 5 (5 tots each) servings

Ingredients:

  • 2 cups broccoli florets
  • ¼ cup sliced carrots
  • ¼ of a small onion
  • ½ cup chopped zucchini
  • 2 large eggs
  • ¾ cup panko breadcrumbs
  • ½ teaspoon salt
  • 1/3 cup Sabra hummus (I recommend their Roasted Garlic or Roasted Red Pepper flavors, but you can use your favorite!)

Directions:

  1. Place the broccoli florets and carrots in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. Transfer the broccoli and carrots to the bowl of your food processor and combine with the onion and zucchini. Cover and pulse several times until the vegetables are minced. Transfer the minced veggies back into a mixing bowl and combine with the remaining ingredients. Stir together until well combined.
  2. Pre-heat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and mist with cooking spray. Take a rounded tablespoon of the veggie mixture and use your hands to form it into a tot shape. Place the tot onto the baking sheet and repeat with the remaining veggie mixture to create 25 tots. Mist the tops of the tots with cooking spray.
  3. Bake the tots for 10 minutes and then remove from oven to flip them all over. Return to the oven and bake for an additional 10-12 minutes. Serve warm.

Weight Watchers SmartPoints:
3 per (5 tot) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
3 per (5 tot) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per (5 tot) serving:
116 calories, 13 g carbs, 1 g sugar, 5 g fat, 1 g saturated fat, 5 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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7 Responses to “Hummus Veggie Tots”

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    1
    Melissa munroe — May 9, 2017 @ 8:59 am

    Any suggestions on what to use instead of egg?

    • Emily Bites replied: — May 10th, 2017 @ 6:17 pm

      Hi Melissa,
      I know there are binding substitutes that vegans use in place of eggs cooking/baking but I don’t have any experience or familiarity since I do eat eggs. I’m sorry I can’t offer any specific advice!

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    2
    Amanda — May 9, 2017 @ 9:28 am

    These look so perfectly summery and tasty! We always have a ridiculous amount of zucchini in our garden and can never decide what to do with all of it (other than standard stuff like freezing, roasting, grilling, etc). I can’t wait to try this out!

  3. #
    3
    Noelle (@singerinkitchen) — May 9, 2017 @ 9:52 am

    These look so delicious!!! I am totally making these!

  4. #
    4
    Emily — July 14, 2017 @ 10:36 am

    These are delicious!! I made them once with egg and once with egg substitute (for a vegan friend). Couldn’t tell the difference. Thanks so much for sharing all of your tasty recipes!

    Any idea if you could freeze these? I’m debating if they should be 1) baked, frozen, then reheated, or 2) formed, flash frozen, then fully baked later. I’m leaning toward option 2. thoughts?

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    5
    Sandra — August 23, 2017 @ 8:22 pm

    Can you use frozen broccoli instead of fresh?

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    6
    Gwen — October 6, 2017 @ 5:11 pm

    did anyone find out if these can be frozen

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