Large Batch Scrambled Eggs Hummus Recipes

HUMMUS TOAST WITH SCRAMBLED EGGS

Steps:

• To prepare breakfast toast, spread 2 tablespoons of Sabra hummus on top of each piece of toasted bread. Lay two slices of tomato on top of each slice. Sprinkle with salt and pepper to taste.
• Next, stop with warm eggs cooked to order (I like scrambled for this recipe) then sprinkle each piece with 1/2 teaspoon za'atar. Garnish with scallions to serve if you wish.

LARGE BATCH SCRAMBLED EGGS & HUMMUS

Steps:

• Whisk eggs or beat eggs with mixer just until blended. Whisk or beat in milk.
• In a large skillet or an electric frying pan, heat oil over medium heat. Pour in egg mixture. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. When eggs are partially set, stir in hummus, and parsley, if using. Cook until eggs are thickened and no visible liquid eggs remains.

BIG-BATCH MAKE-AHEAD-AND-FREEZE HUMMUS

Steps:

• To the bowl of a large food processor fitted with the "S" blade, add the chickpeas, tahini, lemon juice, garlic, 1 1/2 teaspoons salt, cumin if using, and 1/3 cup water or chickpea brine. Puree until smooth. If the hummus is too thick, gradually add more water or chickpea brine until the hummus has reached the desired consistency (I like a nice spreadable yet peak-and-valley consistency like buttercream). Taste and add more salt if desired.
• To freeze, divide between freezer-safe containers. Top with air-tight lids and add labels (key if you're forgetful like me).
• To thaw, transfer from freezer to refrigerator. The hummus should be thawed in about 24 hours. If the thawed hummus seems too grainy, puree in a high-speed blender with a tablespoon or two of water until smooth.
• Keeps well in the freezer for up to 3 months.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.