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 mentioned that I might be glad to make it, however I wasn’t acquainted with learn how to make crispy mushrooms. The host shared that she had seen the recipe within the New York Instances.
I used to be not in a position to find the recipe, however I did discover just a few different recipes on the Web that sounded comparable. That is my very own recipe based mostly on the sound of the title.
My mushrooms and onions have been sautéed and smooth, 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.
How I made it:
- First I made my selfmade hummus. oil-free hummus
- Subsequent, I sautéed onions and mushrooms utilizing vegetable broth
- When executed, I unfold the hummus on a flat plate
- Topped it with heat sautéed onions and mushrooms
- Added pine nuts and served whereas heat
- For myself, I don’t use oil- nevertheless I did drizzle with oil for the cocktail occasion
Notes:
I sprinkled with a bit 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.
