If you’re a regular noodle reader, you already know that the kind folks at Sabra sent a nice big package filled with hummus right to my doorstep!  I won’t bore you with a recap, but I will share the recipe for the very first delicious little something I whipped up with it.  It’s so easy it almost can’t even be called a “recipe”, but it’s pretty and so tasty nonetheless.  I hope you like it, too!

Find some tasty looking baby portabellas – also known as cremini’s.  Wipe any dirt away with a damp paper towel and remove the stems.

Brush both sides of mushrooms with olive oil and grill, either on an actual grill or in a grill pan.

While mushrooms are grilling, slice grape or cherry tomatoes in half, enough for each mushroom to be topped with one half.

When mushrooms are done, let them sit for five or ten minutes to let the juices accumulate.  Drain the juice from each mushroom, then put about a teaspoon or two of hummus into each mushroom.  Sprinkle with some feta, and top each mushroom with a tomato half.  Pop under the broiler for a few minutes until nice and hot.

Experiment using different flavors of hummus.  Lemon or Greek Olive would be awesome!  Yum!

Enjoy!