You can use your keyboard to see the next slide ( ← previous, → next)
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!
Betcha never tried it in cocktails, dessert, pasta, or these other delish dishes.
12 Brand New Ways to Eat Hummus