Spicy Salmon, Hummus, and Avocado Stacks are an easy show-stopping appetizer. This recipe is vegetarian, sugar free, and gluten free and the flavor is BOMB. Made with Sabra hummus.
Lightly spray 5 2-3-inch ring molds** with cooking spray and gently wipe off, so there is only a light film left. If you don’t have ring molds, empty vegetable cans with both ends removed will work, but be careful of sharp edges. Place the rings on serving plates. Fill each ring evenly with avocado mixture (about 2.5 ounces each) and press into the bottom. Divide salmon mixture evenly between rings (1.6 ounces each) and gently press into place. Top with hummus (2 ounces each) and spread flat. Chill until ready to serve.
*You want the avocado to be almost ripe. It should only give a tiny bit when squeezed gently. **I only have two ring molds. I made two stacks at a time and was able to slide the ring molds off while the stacks were at room temperature.