This Asian hummus platter topped with sesame cabbage, seaweed salad and pickled ginger is one tasty way to amp up your appetizer game.

If you pulled up our driveway right now you’d see a rusted out dump truck, another rusted out, off-roading outfitted 1996 Tacoma (with mice living in the exhaust), stacks of split wood, logs waiting to be split and tarps covering said wood piles. We are totally living the red neck dream right now and yesterday proved it even more.

This Asian hummus platter topped with sesame cabbage, seaweed salad and pickled ginger is one tasty way to amp up your appetizer game.

I pulled up the driveway from the gym around 1pm yesterday afternoon to Ulysses outside with a chainsaw waving at me to not drive up any further and park the car at the bottom of the driveway. Um, ok?

5 minutes later, after hauling my gym bag up our ski slope of a driveway and approaching the situation, I realized something was off. He’s standing there hand on hip staring at the tree he’s half cut through the trunk of in silence.

Him: “Say goodbye to the woodshed because this thing is about to fall on it.”

Me: “Um, why did you cut it so that it falls that way?”

Him: stares at me in silence like he’s just too annoyed to answer. (this happens often)

This Asian topped hummus platter is one delicious way to amp up your appetizer game!

45 minutes later and a whole lot of luck that the tree somehow didn’t fall on it’s own. A 100 foot rope is secured, tied around the tree on one end, to the rusted out Tacoma on the other end and he’s now driving the pickup across our front yard in hopes to pull the tree the other way.

By some miracle, this whole thing actually worked and this stupid tree (with it’s 5 million tiny branches that went everywhere on our yard) finally came down in the right direction.

2 hours later of chainsawing, dragging branches into the woods and transporting wood from one spot to another, clean up was complete and I decided to go inside to start dinner.

Sesame cabbage, seaweed salad and pickled ginger are piled high in this Asian hummus platter.

Not 5 minutes after the chainsaw was put away though do I hear the dirt bike (another element of redneck-ville I forgot to mention) starting up in the garage.

Before I can walk to the front door to see what he’s doing with that, I see him wheely-ing up the driveway and using the tree stump as a “jump” while the dog chases him like a lunatic around the yard.

We’re apparently those people.

This Asian hummus platter is piled high with sesame sautéed cabbage, seaweed salad and tangy pickled ginger for one delicious dip.

That’s when the can of hard cider got cracked open and the container of hummus came out. I call it the adult version of “pre-gaming”. Sabra is calling it “The Unofficial Meal”. Call it whatever you like, but sometimes the best part of dinner is snacking while you’re making it. I do this all the time and usually it’s my favorite container of Sabra hummus, some baby carrots and crackers but today I decided to amp up the unofficial meal with some quick and easy Asian toppings. Quick sesame sautéed cabbage, seaweed salad (which is such a great pop of healthy greenery to have on hand) and some pickled ginger make for a delicious way to dip your way right into the main meal.

And forget that the neighbors probably think you’re absolutely nuts.

Or inbred.

Love this Asian Hummus Platter recipe?

Check out these other hummus-filled recipes like bruschetta hummus stuffed zucchini, curry roasted eggplant hummus burgers and pizza hummus stuffed pretzel bites)

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Asian Hummus Platter

Servings: 12 servings
Prep: 10 minutes
Total: 10 minutes
This Asian hummus platter topped with sesame cabbage, seaweed salad and pickled ginger is one tasty way to amp up your appetizer game.


  • 10 ounce container Sabra Classic Hummus, Lemon Twist would also work really well with these toppings
  • 4 cups thinly sliced cabbage
  • 1 tablespoon sesame oil
  • salt and pepper
  • 1/2 cup seaweed salad
  • 1/4 cup pickled ginger
  • sesame seeds for garnish
  • sesame oil for garnish
  • handful crushed crispy wonton strips


  • Place sesame oil in a skillet over medium heat. Once hot, add cabbage and saute until softened, about 5 minutes. Season with salt and pepper to taste.
  • Place sauteed cabbage on top of hummus, top with seaweed salad and pickled ginger.
  • Garnish with sesame seeds, sesame oil and crushed crispy wonton strips.
  • Serve with toasted pita chips.


Serving: 1SERVINGCalories: 77kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 127mgFiber: 1gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers
Cuisine: Asian
*This post is sponsored by Sabra. All content and opinions are my own.
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Wow, Asian cuisine and hummus NEVER EVER popped into my own mind as a recipe. This is literally revolutionary! I think Asian-topped hummus is such a clever idea!

  2. I’ve honestly never thought of giving hummus an Asian twist, but this looks and sounds incredible. I can’t wait to give it a try. Such a fun and easy appetizer for summer!

  3. Hahaha. Fun times you’re having. :D And I love how you transformed regular hummus into something a bit different. I didn’t even know pickled ginger was a thing. Off to check that out!

  4. First of all – I am so glad I finally got to meet you and hang with you!! Don’t worry, I won’t tell Brandy we’re BFFs now. ;-) Second – I love that you made this Asian style!! You had me at pickled ginger. xoxoxo