Raspberry Mousse Hummus – Sabra Tastemaker

Have you guys ever tried Sabra hummus? It is by far my favorite hummus brand out there. I was extremely excited about being chosen to enter an original recipe in the Sabra Featured Recipe Program. I was trying to think of a really great savory hummus dish that you could serve at a cocktail party. Most of what I came up with seemed to me like they were either way too far out there or too run of the mill. So I thought I’d try my hand in making a hummus dessert…

I was actually extremely surprised at how well the raspberries blended in with the garlic that was already present in the Sabra Original Hummus. I was looking around (online ) at some ideas that other foodies have used as a hummus dessert, I found a lot of peanut butter, cookie dough or chocolate blends but definitely no raspberry mousse & I instantly knew I had to try it out.

I’m so glad I did because my Raspberry Mousse Hummus turned out far better than I could have ever expected and its also super classy paired with the puff pastry crisps. A perfect sweet dish for any cocktail party. And the colors pop, very pretty!

Raspberry Mousse Hummus – Sabra Tastemaker
by Lacy DeVeney

Ingredients

2 (6-ounce) packages fresh raspberries
1 tablespoon lemon juice
1 tablespoon cold water
1 envelope unflavored gelatin
3/4 cup granulated sugar
2 medium eggs
2 egg yolks
1 tsp Tahitian vanilla extract
1/4 cup + 1 tablespoon seedless raspberry jam
2 egg whites
1 container Original Sabra Hummus
1/2 cup confectioners sugar

1 sheet frozen puff pastry
2 tablespoons butter, melted
1/4 cup coarse sugar

Preparation

Process raspberries in a food processor until smooth. Pour through a wire-mesh strainer into a bowl, discarding seeds & set aside.

Stir together lemon juice and 1 tablespoon cold water in a small bowl or container, sprinkle gelatin over lemon juice mixture. Stir and let stand 1 minute.

In a large metal bowl whisk together the raspberry puree, granulated sugar, eggs, and egg yolks. Bring a pot of water to a slight boil and place bowl on top. Reduce heat to low, and cook, whisking constantly, 20 minutes or until mixture thickens and reaches 160°. Remove the bowl from heat.

Whisk gelatin mixture into raspberry puree mixture in pan, whisking constantly until blended. Whisk in vanilla extract and 1/4 cup of the seedless raspberry jam. Chill 30 minutes.

Beat egg whites and confectioners sugar until foamy. Add Sabra Hummus and 1 tablespoon raspberry jam, mix well. Fold in raspberry mixture. Pour into a lightly greased container, cover and chill 8 hours or until firm. (Before chilling I swirled in another tablespoon of jam to make it look pretty. )

Unroll the puff pastry, spread melted butter across the top and sprinkle evenly with coarse sugar. Using a pizza cutter, cut puff pastry dough into 12 wedges. Bake at 450° for 15-20 minutes. Remove from the oven, let cool & serve with Raspberry Mousse Hummus w/ a dollop of raspberry jam on top.