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Pulled Mole Roasted Chicken and Roasted Garlic Hummus Bowl
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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 |
Preparation
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.
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