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3/4 cup very finely grated good quality 60% cacao chocolate
1/4 cup crushed heath bars or toffee pieces
1/4 cup Sabra Classic Hummus
2 bars (4 ounces each) 60% cacao chocolate
Additional crushed heath bar, toffee, or melted white chocolate, for garnish
1. Mix grated chocolate, heath bars or toffee pieces, and hummus in a small bowl. Cover and chill for 20 minutes. Roll mixture into 12 bite-sized balls, place on a plate or covered dish, and refrigerate another 20 minutes.
2. Melt chocolate bars in a heavy saucepan over low heat. Remove truffles from refrigerator. Dip each quickly into melted chocolate, place on a wire cooling rack to drip off excess chocolate, and top with garnish. Allow to set for 5 to 10 minutes, removing before they set firmly and stick to the cooling rack. Once slightly firm, place on a plate or in a container and keep refrigerated.
Recipe provided by chef MaryDawn Wright from the Sabra Cookbook
Not just a veggie dip or spread for wraps, this condiment is the secret to satisfying pasta, pizza, stuffed chicken, and even cocktails and desserts!
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