Introducing the perfect holiday appetizer! It is quick and easy, yet elegant and a definite crowd pleaser. Slice up some whole wheat pita bread to go with it and you are set to go! I learned this recipe from our good friend, and amazing martial arts instructor, Hezi Sheli. To learn more about his classes in Southern California, visit http://www.martialartsla.com.
1 to 1 1/2 cups hummus (store-bought, or check out the oil-free hummus recipe at yournutritionista.blogspot.com/2010/05/hummus-quesadillas.html)
6 – 8 oz. white mushrooms, cleaned and sliced
salt and pepper to taste
1/4 cup parsley, finely chopped
1-2 Tablespoons olive oil (optional)
1. Heat a medium saute pan over med. high heat with 1 Tablespoon olive oil or 2-3 Tablespoons water.
2. Add mushrooms and cook until golden and most of the moisture has evaporated. Season with salt and pepper to taste.
3. While mushrooms are cooking, plop the hummus in the middle of a large plate. Using the back of a large spoon, spread the hummus in a large circle. About 1-2 inches from the outer edge, create a shallow circle using the back of your spoon again. This will make the center and outer edge appear higher.
4. Spread the mushrooms over the top of the hummus. Garnish with fresh parsley and a light drizzle of olive oil, if preferred.
5. Serve with whole wheat pita wedges. (Try warming them up in a 375 degree oven for about 5-10 min.). Dig in!