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2 large garlic cloves, minced
2 cans garbanzo beans, drained
1½ tablespoons tahini (sesame seed paste)
1 tablespoon freshly squeezed lemon juice
1 heaping tablespoon minced fresh parsley
1 teaspoon sea salt or kosher salt
¾ teaspoon ground cumin, or more to taste
¾ teaspoon cayenne pepper
Olive oil

Portabella Mushrooms:

⅓ cup olive oil
2 tablespoons Fredericksburg Farms Lone Star Roasted Garlic & Chive Dip
1 tablespoon minced cilantro
1 teaspoon fresh lime juice
½ teaspoon sea salt or kosher salt
1 teaspoon freshly ground black pepper
4 smallish portabella mushrooms, about 3 inches in diameter, stems removed



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, Lone Star 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.