January 31, 2013

Cathy, our regular vegetarian guest, likened the Roasted Mushroom and Blue Cheese Hummus to her vegetarian pate that she makes. Creamy, thick and scrumptious, this hummus recipe is just too good not to share! Unfortunately, I can’t give credit to the source. I ripped it out of one of my magazines, so it’s possible that the recipe is from Eating Well, or from one I was given. I can only apologize for this oversight; there’s just not enough page left to figure it out. But the recipe is from Portebello’s in Kennett Square, (PA??) from Chef Brett Hulbert. It is served with fresh vegetables and crostini there. Since I had some homemade wheat bread in the fridge, that’s what I made my crostini from – just swished it around in some olive oil, s & p, fried it just a bit, then popped it into the oven for a nice crisp browning – just a larger version of yesterday’s homemade croutons**. Enjoy! Vegetarian or not, this is wonderful!

Roasted Mushroom and Blue Cheese Hummus

2 lbs button mushrooms
1/2 c olive oil
S & P
20 – 30 garlic cloves, sliced (I used minced garlic in a jar. It’s just fine.)
1 15.5 oz can garbanzo beans
1 1/2 lbs blue cheese, crumbled
1 bunch scallions, chopped (I used a Vidalia onion, grated, b/c I never have scallions.)
3 T fresh thyme
2 T fresh tarragon

Preheat oven to 500 degrees. Coat mushrooms with half of the olive oil and season with S & P. Roast until mushrooms are reduced in size by about a third, approximately 25 min’s. Cool.

Over high heat saute garlic in remaining olive oil till edges just start to brown. Cool.

Puree all ingredients in food processor or a blender.

10 – 12 servings (I quartered the recipe; it yielded about a cup of yumminess.)

** If you’re frying something wonderful in a skillet and there are some drippings left – (today I had just fried the Farmhouse Veggie Burgers) – just use this pan to swish the bread around in for the croutons or crostini. You might need to add some more olive oil, but it gives some added flavor. Hmmm…I wouldn’t use a fried chicken skillet, though… 🙂


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