Hummus:
Combine all ingredients in work bowl of food processor fitted with steel blade. Process to blend. Add about ¼ cup of olive oil and process to blend. With machine running, slowly pour additional olive oil through the feed tube, adding just enough to make a smooth paste. Add the oil slowly and stop often to check the consistency. If too much oil is added, the hummus will separate. Refrigerate until ready to use.
Portabella Mushrooms:
Preheat gas grill to medium heat or preheat broiler and position oven rack six inches below heat source. Combine the olive oil, Roasted Garlic/Chive Dip mix, minced cilantro and lime juice, salt and pepper, blending well. Set aside. Using a spoon, scrape the brown gills out of the mushrooms on the underneath side. Brush the mushrooms liberally all over with the olive oil mixture. Place mushrooms on the preheated grill or under the broiler, stem side down. Grill for 5 minutes, turning once.
To Assemble the Dish:
Wedges cut from pita breads and lightly toasted (not crisp)
Hummus Dip, recipe above
Crumbled Feta Cheese
Grilled Portabella Mushrooms, recipe above, cut into small wedges
Place the pita bread wedges on a serving platter. Spread each one with a generous portion of the Hummus Dip. Scatter some of the feta cheese over the hummus. Place a mushroom wedge in the center of each toast and serve. |
