Thanksgiving weekend is the unofficial start to the holiday season, don’t you think? Once we get the kids settled in the back to school routine, it’s as though Thanksgiving is the time we shift gears and focus towards the holidays and the months ahead before closing out the year. I know many of us are making holiday plans which include get togethers with friends and family over the next few months.
Earlier this summer when I had the opportunity to visit the Sabra plant in Richmond, Virginia, I was treated to some pretty amazing recipes made with Sabra Hummus. Being relatively new to hummus on my table, it didn’t even occur to me that hummus could be used in a variety of recipes. One recipe stood out among the others, and having just made it the other day again, it was time to share it with all of you here!
If you’re looking for a recipe that looks like a fancy chef-inspired appetizer, yet takes minimal time, effort, and ingredients (yep, the easy way out!) – this is it!
- 2 medium onions, thinly sliced
- 1 Tbsp. olive oil
- 10 oz. gourmet mushroom blend, coarsely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Heat oil in a medium skillet over medium-high heat.
- Cook onions 10 to 12 minutes or until caramelized.
- Add mushrooms and cook until tender and lightly browned. Season with salt and pepper to taste.
- Heat Sabra Hummus (I like the Roasted Garlic variety for this recipe) on the stove or in a microwave safe bowl for 1 minute.
- Spread on a plate and top with the onion and mushroom mixture.
- Serve with bread, tortilla chips or crackers.