Appetizer, Appetizers, Creative Cookery, Ethnic, Middle Eastern
2 cups hummus, homemade or prepared
1/3 cup EVOO plus a little for drizzling
1 med onion very thinly sliced
1/2 lb crimini mushrooms wiped & sliced
1 clove garlic chopped
1/2 tsp ground cumin
1/4 tsp hot paprika
2 tbsp toasted pine nuts
Preheat the oven to 350F. Meanwhile, prep all the ingredients - wipe down the mushrooms and chop them, slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown.
Place the hummus in an oven-safe baking dish or shallow bowl. Drizzle with olive oil and cover with foil. Bake for about 15 minutes. Turn off the heat and leave in the oven until needed.
Meanwhile, saute onion in 1/4 cup olive oil over medium heat for about 10 minutes or until softened. Add the chopped garlic and sliced mushrooms and continue cooking until the mushrooms are tender and the onion is very soft - a good 15-30 minutes until the onions are caramelized and the mushrooms become very browned.
Pile the mushroom mixture onto the hummus, garnish as desired, and serve hot with pita bread.