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.
|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|
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.