Rethinking an Old Friend – Chocolate and Hummus for Dessert?

Hummus

A few weeks ago I announced that the food company Sabra and I had formed a partnership born of a mutual love of that wonderful chickpea concoction – hummus. A few days ago I had the great opportunity to visit their plant to learn more about the company and to tour the facility, a remarkable experience I’ll be detailing soon. Before I recount that story though, I just had to share what has to be one of the most unique desserts I’ve ever tasted: Chocolate, Coconut and Caramel Hummus Pastries.

I’ve always sort of liked hummus, but what really sealed our friendship were two trips: one to Jordan and the other to Israel. Touring the ancient sites and enjoying the natural beauty of both countries was amazing, but it was their respective culinary traditions that really made an impact.

More than just sustenance, both Israeli and Jordanian food (which share many commonalities) are about friendship, family and enjoyment of life. Meals are intended to be enjoyed slowly and with other people. I speak from personal experience when I say that there are few things more enjoyable than this way of enjoying life and food.

So, like many other travelers, I sought to recreate these memories at home first and foremost through food. While I’m an able cook, I’m definitely not a culinary expert and instead depend on a little bit of help, which is how I first came to know Sabra. Why I ultimately decided to work with Sabra was because they “get” what the food should be about; about recreating special moments and sharing them with others. I liked that and I loved their appreciation of travel and so I was hooked.

What I didn’t expect on the factory tour though was a way to use hummus as a dessert.

Sabra Chef Mary Dawn Wright showed us every aspect of the hummus creation process, which was informative but not completely unexpected. We sampled every taste and flavor they produce and just when I didn’t think I could consume any more of this edible delight, out came the pastry cups. They looked like dessert, chocolate and caramel were oozing from the delicate puffs, but mentally I couldn’t get past the hummus inclusion. In a rare moment of culinary bravado I closed my eyes, popped a delicate pastry into my mouth and waited for the inevitable grimace. But it never came. Instead, I loved the dessert and consumed quite a few before the day was over.

I instantly shared the photo of this strange but delicious concoction and the request for a recipe was so overwhelming, I asked Sabra if I could share it. So, without further ado, here is one of the most unique (and yummy) ways you can share your love of hummus with friends and family.

 Chocolate hummus pastry

Chocolate, Coconut and Caramel Hummus Pastries

by Sabra Chef MaryDawn Wright

Chefs note: 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 stove top.  Filling is best made the day it is served. Do not fill cups more than an hour before serving.

Caramel Ingredient

1 cup                        Sugar

1/4 cup                     Water

1 cup                        Heavy cream

2 tablespoons            Unsalted butter

1 teaspoon                Vanilla

 

Filling Ingredients

1 cup                       Sabra® Classic Hummus

¾ cup                     Toasted coconut

1 cup                       Finely grated premium chocolate (60% cocoa butter or more)

 

Serving:

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.

To Serve:

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.  Serve immediately.

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By: Matt Long

Matt has a true passion for travel. As someone who has a bad case of the travel bug, Matt travels the world in order to share tips on where to go, what to see and how to experience the best the world has to offer. Also follow Matt on Twitter, Facebook and

4 Responses

  1. Lauren, Ephemerratic

    When they were first starting out, Sabra gave hummus to a nonprofit fundraiser I organized. Hummus and nonprofits are a natural pairing. I think we had a chocolate fountain at that event. Little did we realize the culinary opportunity to combine chocolate and hummus!

    Reply
  2. Aviva Goldfarb

    I love your post almost as much as I loved eating those chocolate, coconut and caramel hummus pastries, Matt! They were quite an unexpected surprise to me, too. Great meeting you there.

    Reply
    • Matt Long

      Thanks for the kind words and it was great meeting you too!

      Reply

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