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I can’t even tell you how sexy this is over the garlic hummus. I mean, I really can’t. Cut a few slices of haas avocado, dust a bit of ancho chili powder and you are on your way to a bona fide experience of savory exploits.
- ingredients -
- 1 container Sabra Roasted Garlic Hummus
- 3 cups roasted chicken, pulled
- ¾ cup black mole
- 2 cups chicken broth
- 1 large beefsteak tomato, quartered
- 2 tbsp. dark chocolate, melted
- 1 hass avocado, sliced
- - ancho chile powder to taste
- - salt to taste
- directions -
Add tomato to a blender or good processor. Pulse until tomato is broken down. In a medium pot, add mole and melt down. Add in broth and tomatoes. Stir well to incorporate ingredients and mole is fully melted, about 5 minutes. Add in chocolate and stir. Add in chicken and stir. Season with salt. Cover and let simmer about 5 minutes.
Transfer pulled chicken with a generous amount of mole sauce to garlic hummus container. Slice and top with avocados. Sprinkle with ancho chile powder.
Enjoy with warm tortillas or tortilla chips. Shredded cheese is a nice option too.