Makes 9-10 generous burgers
3 pounds ground beef
3 tablespoons Worcestershire sauce
Sprinkle or two of coarse salt
2 tablespoons cumin
2 tablespoons onion flakes
2 tablespoons brown mustard (optional)
In large mixing bowl, mix together all ingredients. Use a measuring cup to get even-size portions, scoop and shape each into a ball; place on a cookie sheet or a plate. Hand press patties until you have flat, round burgers ready to grill.
It is hard not to love artichoke dip. This uses hummus in place of mayonnaise for a lower calorie and lower fat option. Serve it hot out of the oven. This dish is always a party pleaser.
8 ounces of Tribe Classic Hummus (a little less than one tub)
8 ounces of cream cheese, softened
1 14-ounce can of artichoke hearts, or two 6-ounce jars marinated artichoke hearts, drained & coarsely chopped
1-2 scallions, finely chopped
1 1/2 cups shredded parmesan cheese
1 tsp minced garlic
1 tablespoon Worcestershire sauce
salt and pepper to taste
Preheat oven to 350 degrees.
In a medium-size bowl, stir hummus and cream cheese together until well combined.
Stir in artichoke hearts, scallions and parmesan cheese until combined.
Add garlic, Worcestershire sauce, salt, and pepper and stir until combined.
Pour into small casserole baking dish.
Bake uncovered for 30-40 minutes until bubbly and browned.
Serve immediately with pita chips, tortilla chips, crackers, crostini or cut vegetables. Enjoy!
Source: Tribe Hummus; for more recipes, click here