What do you do if you’re a tailgating expert and a former NFL All-Pro Fullback, and you learn that a vegan is coming to your July 4th BBQ? Well, if you’re Ovie Mughelli, you team up with Sabra Hummus to come up with some amazing recipes that everyone—especially your vegan friends—will love.

It doesn’t hurt that Ovie is a big fan of Sabra, so on today’s Indy Style, this big man with the big personality shares some of his favorite recipes!

Grilled Artichoke Caprese Hummus Flatbread
Preparation Time: 10-15 minutes – Makes 2 servings
Grill Time 6-8 minutes
1                                                                              Vegan flatbread or naan
½ cup                                                                     Classic Hummus
6 slices                                                                  Campari tomato, sliced
¼ cup                                                                     Jarred grilled artichokes, sliced
2 Tablespoons                                                     Roasted chickpeas
2 Tablespoons                                     Toasted pine nuts
¼ cup                                                                     Basil
Salt and black pepper to taste

Roasted Chickpeas
1 (15 ounce) can                                 Canned chickpeas
2 Tablespoon                                                       Olive Oil
1 teaspoon                                                           Cumin
                                                
1.    Preheat oven to 425 degrees F. 
2.    Make roasted chickpeas. Open canned chickpeas, drain, rinse and pat dry. Place on baking tray and season with olive oil and cumin. Add salt and black pepper to taste. Bake in oven 5-10 minutes or until golden brown. Remove from oven and set aside.
3.    Brush and oil grill thoroughly before heating. Preheat grill on medium-heat for 10 minutes or if grill is already on, place on medium-heat.
4.    Spread Sabra® Classic Hummus on flatbread or naan.
5.    Place sliced tomato and artichokes on  flatbread.
6.    Place flatbread directly on grill and cover. Grill flatbread on medium-heat for 6-8 minutes until crust becomes crispy.
7.    Cut flatbread and garnish with roasted chickpeas, pine nuts and basil. Serve warm.

Fiesta Hummus Flatbread
Preparation Time: 10-12 minutes – Makes 2 servings
Grill Time: 6-8 minutes

1                                                                              Vegan flatbread or naan
½ cup                                                                     Roasted Red Pepper Hummus
¼ cup                                                                     Grilled corn kernels
¼ cup                                                                     Chopped roasted red bell pepper, jarred
                                1/8                                                                         Sliced red onion
1/2                                                                          Fresh sliced avocado
*Optional garnish: Chopped fresh cilantro

1.    Brush and oil grill thoroughly before heating. Preheat grill on medium-heat for 10 minutes or if grill is already on, place on medium-heat.
2.    Place shucked and cleaned corn on the cob, on preheated grill and cook until desired doneness. Remove corn on the cob from grill, let cool. Using a butter knife, remove corn kernels from cob and set aside.
3.    Spread Sabra® Roasted Red Pepper Hummus on flatbread or naan.
4.    Place corn, roasted peppers and sliced onion on hummus.
5.    Place flatbread directly on grill and cover. Grill flatbread on medium-heat for 6-8 minutes until crust becomes crispy. 
6.    Remove flatbread from grill and place on clean cutting surface. Add sliced avocado onto grilled flatbread.
7.    Cut flatbread and garnish with chopped fresh cilantro (optional). Serve warm.

Spring Fling Hummus Flatbread
Preparation Time: 10-12 minutes – Makes 2 servings
Grill Time: 6-8 minutes

1                                                          Vegan flatbread or naan
½ cup                                                   Classic Hummus
5                                                          Grilled asparagus spears
2                                                          Thinly sliced radishes
¼ cup                                                   Sugar snap peas, half of them shelled

1.    Brush and oil grill thoroughly before heating. Preheat grill on medium-heat for 10 minutes or if grill is already on, place on medium-heat.
2.    Spread Sabra® Classic Hummus on flatbread or naan.
3.    Place grilled asparagus, sliced radishes and snap peas on hummus.
4.    Place flatbread directly on grill and cover. Grill flatbread medium-heat for 6-8 minutes until crust becomes crispy.
5.    Remove flatbread from grill and place on clean cutting surface.
6.    Cut flatbread. Serve warm.

Greek Salad Hummus Flatbread
Preparation Time: 10-12 minutes – Makes 2 servings
Grill Time 6-8 minutes

1                                                          Vegan naan/flatbread
½ cup                                                   Classic Hummus
1 cup                                                   Chopped Romaine Lettuce
¼ cup                                                   Sliced kalamata (black) olives
¼  cup                                                  Halved cherry tomatoes
¼ cup                                                   Sliced and Quartered persian cucumber
1 Tablespoon                                       Minced red onion
3 Tablespoons                                     Roasted chickpeas

1.    Brush and oil grill thoroughly before heating. Preheat grill on medium-heat for 10 minutes or if grill is already on, place on medium-heat.
2.    Spread Classic Hummus on flatbread or naan.
3.    Place chopped romaine, sliced olives, halved tomatoes, sliced & quartered cucumber and red onion on hummus
4.    Place flatbread directly on grill and cover. Grill flatbread medium-heat for 6-8 minutes until crust becomes crispy.
5.    Remove flatbread from grill and place on clean cutting surface.
6.    Place roasted chickpeas on grilled flatbread. 
7.    Cut flatbread and serve warm.

OVIE’S BACKGROUND–During his career, Ovie played for the Baltimore Ravens and Atlanta Falcons, where he was also selected for the Pro Bowl.  He was an All-ACC fullback for Wake Forest in college, and Ovie was formerly an analyst on ACC Gridiron Live on FOX Sports. 

For more information, visit www.codevegan.com, or call the hotline at 1-866-CodeVegan.

SEGMENT IS SPONSORED BY SABRA