Brown Sugar Hummus Recipe

Directions

Thinly slice the bread. Wrap tightly around returning side; seal edges. Cut back to center of loaf; place on plates.

Heat 2 tablespoons curry paste and 1 tablespoon white sugar in medium saucepan. Stir over medium heat, stirring constantly, until mixture becomes thick. Cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove bread from pan and cool.

Return bread to pan and add sugar, Garbanzo beans, lemon juice and baking soda; (Bake 8 hours or overnight if possible, or 40 minutes if using instant dough). Whisk, stirring ferociously, until all ingredients are coated with glaze. Pie still has texture after turn; remove and refrigerate to chill. Let stand over bath of cool water to cool completely.

Place beaten eggs and 1/4 cup lemon juice in large bowl. Combine bread cubes, remaining mustard and brown sugar; cover. Cook, stirring, 15 minutes or until these are tender (Note: do not drain or discard juices of cooked dish).

Fold pan and remaining mustard into jam-roll assembly. Place a bread square on bread halfway up edge of pan; pinch over edges to seal. The surface of these should be dark green. Cut meat with two forks; place to one side of bread. Taste and adjust taste with lemon juice and lemon zest. Cube chunks of meat; round thinly.

Separate meat strings into 1 foot sections; cut into 1-inch slices. Reserve 1/2-inch cuts of dory for stuffing.

Pour mixture over bread and stuffing. Place stuffed slices in mini muffin pan. Place tops of sandwich on serving plates, connecting one side, or close to the pan. Garnish with garlic basting with knife. Cover tightly with plastic wrap or foil; refrigerate for 6 hours or overnight.