Sunday night time we have been invited to a cocktail occasion, and I used to be requested to make and convey “crispy mushrooms and hummus.” I stated that I’d be glad to make it, however I wasn’t conversant in the way to make crispy mushrooms. The host shared that she had seen the recipe within the New York Occasions.
I used to be not capable of find the recipe, however I did discover just a few different recipes on the Web that sounded related. Â That is my very own recipe based mostly on the sound of the identify.Â
My mushrooms and onions have been sautéed and delicate, however everybody appeared to love the ultimate product. I additionally topped my hummus with chickpeas and pine nuts.
I served this scrumptious heat appetizer with crudite of sliced cucumbers and child carrots and a few gluten free chips.Â
How I made it:
- First I made my do-it-yourself hummus. oil-free hummus
- Subsequent, I sautéed onions and mushrooms utilizing vegetable brothÂ
- When executed, I unfold the hummus on a flat plate Â
- Topped it with heat sautéed onions and mushrooms
- Added pine nuts and served whereas heatÂ
- For myself, I don’t use oil- nevertheless I did drizzle with oil for the cocktail occasionÂ
Notes:
IÂ sprinkled with a bit of garlic powder, salt, cracked pepper, and cumin – I considered about crimson pepper flakes however held again.
The hummus was room temperature and the toppings have been heat.
