I’ve not counted how many culinary holidays exist, but few stand out and are marked on my calendars. Espresso day. Brownie day. Ice cream day. And national hummus day, of course. Among all of the ones we could care enough to celebrate, these are the ones that are quite essential to a healthy, balanced life! I could live off chocolate and coffee. Almost. Ice cream in for the feel good effect and hummus, well, you know… it’s so easy and incredibly versatile for creating all manner of simple but exotic goodness.
It used to be that hummus was just for dipping. It’s still great in that natural form. But once you’ve become an evangelist of sorts, you explore and find a million ways to use and eat the chickpea spread, either straight out of the container or transferred onto a dish that benefits well from having the spread incorporated. Such as this runny egg and steak sandwich I lusted over for the better part of two months. My goodness. It’s the kind of thing that makes eating so glorious.
My continued work with Sabra Hummus, otherwise known as the chickpea gods, gives way for lots of trendy interpretations of trendy food trends. I shy away from indulging the “IT” foods, but when you have a pretty clean canvas to work with, you go all in. And so those little round containers are the perfect vessel to create your ideal goodness.
Since I missed Cinco de Mayo, though not a “holiday” I quite understand, I thought it’d be remarkably appropriate to whip up something inspired by Mexican cuisine, which happens to stand top 3 of my all-time favorite.
Behold, my friends! A sweet and savory roasted pulled mole chicken “bowl” with avocado and ancho chili. Mercy! This begs no plate. It’s what you call a no-fuss dish you can enjoy right out of the container. Fork it. Scoop it. Dip it. But just eat it and spread enough chicken onto your tortilla. The inspiration came from a James Beard award-winning restaurant in LA I visited last year whose signature mole is much talked about. I bought a few jars of their black mole and loved it. And then earlier this week, my bother and sister in law invited me over for dinner…. she had made a Cuban-inspired mole chicken and rice. I didn’t make dinner, sadly, but she fermented an idea as I was toying around with different ideas to celebrated today!
My light bulb went off.
I had also just seen Sabra’s Taco Inspired Hummus with Pico de Gallo, which tastes quite similar to a real taco..barring texture, the flavour profile is there. Tasting that new flavor confirmed mole was the way to go.
I pulled out the black mole, bought a whole chicken, seasoned it, roasted it for about an hour, shredded it, and whisked up a crazy good sauce.
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.
My mom’s birthday was this past Tuesday. Dinner was amazing. A typical Cuban one. But tomorrow, we’re doing it up with all of her friends and extended family. A pig roast is in the works. You already know how I’m squirming. But it’s her day. I sent her text message with a picture as I was plating this. Her response: make sure this makes it way to my house tomorrow. With tortillas, cheese and extra garlic hummus.
In all its simplicity, hummus truly is a food source for the open-minded. It’s a stand alone winner. A strong base to build on. A beautiful companion.
Spread the world, peeps!
Check out #NationalHummusDay on social for inspiration!
Enjoy this and other Sabra Hummus recipes:
Eat well, love unapologetically, pray with true intention, and take care of yourself.
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Pulled Mole Roasted Chicken and Roasted Garlic Hummus Bowl
- 1 container Sabra Roasted Garlic Hummus
- 3 cups roasted chicken, pulled
- 3/4 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
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.