Wednesday, June 22, 2011
Fit to the Finish: Chocolate Hummus Recipe
Chocolate Hummus Recipe
Chocolate, Coconut and Caramel Hummus Pastries using Sabra hummus
Caramel can be prepared up to 2 days in advance. Purchased caramel can be used if you do not have the time or temperament to make caramel on the stovetop. Filling is best made the day it is served.
Do not fill cups more than an hour before serving.
1 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla
1 cup Sabra® Classic Hummus
¾ cup Toasted coconut
1 cup finely grated premium chocolate (60% cocoa butter or more)
20 Prebaked phyllo pastry cups
1/4 cup toasted coconut
To make caramel:
PLACE sugar and caramel in a heavy bottomed sauce pan. Cook over medium heat until sugar begins to brown. Watch very closely, stirring infrequently. When sugar is a deep brown (but not burned looking!), remove from heat. Immediately and carefully add cream.
STIR well. Add butter and vanilla. Stir until well blended.
POUR into a storage container and refrigerate until ready to use.
To make filling:
MIX all filling ingredients together. Refrigerate until ready to use.
SPOON a rounded teaspoon into phyllo pastry cup.
Top with a rounded teaspoon of caramel.
Sprinkle with toasted coconut.
PLACE on serving platter.
Drizzle pastries and platter with caramel.