Stuffed Mushroom with Hummus
|Canned garbanzo beans||28 Ounce, drained but reserving the liquid|
|Garlic cloves||2 Clove (10 gm), roughly chopped|
|Sesame seed paste||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1 Teaspoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Fresh mushrooms||24 , stems removed and reserved for another use|
|Package cream cheese||8 Ounce, softened|
|Bacon strips||4 Medium, fried crisp and crumbled|
|Green onion||1 , sliced thin|
|Clove garlic||1 , crushed or minced very fine|
HUMMUS (makes approximately 4 cups)
In the work bowl of a food processor, place garbanzo beans, lemon juice, garlic, tahini, olive oil cumin and season with salt and pepper. Begin processing the mixture, slowly adding the reserved liquid from the garbanzo beans until a smooth creamy texture is achieved. Give it a taste and season with salt, pepper and cumin if necessary. Serve in a bowl alongside the crudite and drizzle the top with a touch more olive oil.
Before we move on, I wanted to mention that your self-service table is also a great place to put out any holiday cookies or confections that are brought to the party by your guests. Rest assured that this will happen, so go easy when it comes to buying sweets for your soiree.
STUFFED MUSHROOMS (makes 20 – 24 hors d'oeuvres)
Preheat broiler to low.
In a bowl, combine cream cheese, bacon, green onion and garlic and mix well. Spoon equal portions of the mixture into mushroom caps and set on an ungreased cookie sheet.
Broil the mushrooms for 4 to 6 minutes, or until the mushrooms are cooked through and the cream cheese is brown and bubbly.
A quick hint…for a vegetarian version of this dish, simply leave out the bacon. You can visit NoTimeToCookDinner for more videos like this. We have more recipes and videos there.