This post is sponsored by Sabra, but as always my opinions are 100% my own.

A few weeks ago I met up with my fellow team members of #TeamNosh in Colorado for our first ever retreat where we all got to hang out (some of us for the first time in person)! We ate, we worked, we chatted, we collaborated, and we honestly had the most lovely time with each other and left feeling like we had known each other for years! It was such a pleasure being around women who I knew virtually to be really great, but then in person were even better than I had thought! We stayed in a gorgeous airbnb that had a refrigerator the size of my house, which was a good thing because when you get six food bloggers together, there is bound to be a lot of delicious food to be had!

( #TeamNosh from L to R: Me, Kelly, Ale, Lexi and Beth, and not pictured is our 7th team member Joy!)

Move over avocado toast, there’s a new toast in town!

Charred bread gets topped with a thick layer of Sabra Caramelized Onion Hummus, a hefty dollop of fresh pico de gallo, a drizzle of sweet and smokey BBQ sauce, charred corn, and cojita cheese crumbles! To take this recipe to the next level, add a fried egg because you can never go wrong with putting an egg on toast if you ask me! I would even say you can add some crispy bacon and turn this into the ultimate breakfast hummus toast that would make a killer weekend brunch! Just sayin’….

Can you guess what I will be making this weekend?

One thing is for sure, I am a fan of hummus on toast and the endless possibilities that I can create with it! Seeing everyone create their own unique toasts was so fun and we learned so much from one another while at the retreat!

Ingredients:

• 4 Slices of Sourdough Bread

• 1, 10 oz Container of Caramelized Onion Sabra Hummus

• 2 Ears of Corn

• 1/2 Cup Fresh Tomatoes, Diced Small

• 3 Tbsp. Finely Diced Red Onion

• 2 Tbsp. Finely Diced Cilantro

• 1 Tsp. Finely Diced Jalapeno, more if you like it spicier

• 1 Tsp. Fresh Lime Juice

• 1/2 Tsp. Kosher Salt

• 1/4 Tsp. Black Pepper

• 4 Tbsp. BBQ Sauce

• 4 Tbsp. Cojita Cheese (more if you like extra cheese)

• 4 Fried Eggs (if desired)

Directions:

• Make pico de gallo by combining tomato, onion, cilantro, jalapeno, lime juice, salt, and pepper in a bowl and stir to combine. Set aside.

• Char corn by placing onto the grill or over an open flame on the stove. Alternatively you can char in a cast iron skillet for a couple of minutes per side until just charred. Then once cooled, remove the kernels from the cob.

• Char or toast bread until desired doneness in a toaster or on the stove.

• Spread a liberal amount of hummus on each slice of bread.

• Top with a big spoonful of pico de gallo, drizzle with 1 Tbsp. of BBQ sauce per toast, charred corn, and then sprinkle cojita cheese over top.

• Place a fried egg on top if desired.

I can’t thank Kelly enough for hosting us for such a fabulous retreat and I hope that you will give this hummus toast a try because it’s my new favorite toast topping ever! Happy weekend friends!