Ingredients Serving: 2-3
- fresh sourdough bread, sliced & toasted (or your preferred choice)
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1 cup baby mushrooms, sliced thinly
- 1/4 dried oregano
- 1/4 dried basil
- 2 cloves garlic, minced
- salt (to taste)
- fresh ground pepper (to taste)
- balsamic vinegar
Creamy Hummus
- 1 can (15oz) Chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/2 cup water
- 2 garlic cloves, minced
- juice of 1 lemon, freshly squeeze (more or less as preferred)
- 2 tsp cumin
- 2 tbsp olive oil
- salt and pepper to taste
- ¼ tsp smoke paprika
Instructions
First you'll want to make the hummus. Add the drained chickpeas, garlic, lemon juice, tahini and half the water to a food processor or high speed blender and blend until chunky.
Next add the salt, cumin, smoked paprika, oil and remaining water and blend for a few minutes to get ultra smooth and creamy. (add more water or oil if needed). Scoop the hummus into a bowl and set aside.
In a medium size pan, heat up some olive oil & garlic on medium high heat, once warm add the mushrooms and sauté. Sprinkle some dried herbs (i used oregano & basil) & pepper and continue to saute the mushrooms, until the brown and crisp on the side, set aside.
Take the toasted sourdough bread (or your bread of choice) and spread the creamy hummus on top, next add the halved cherry tomatoes, sautéed mushrooms & arugula and drizzled with some balsamic vinegar & sprinkle with some fresh ground pepper and serve. Enjoy!
Beautiful and Delicious!!!