We had our neighbor over the other night for wine, snacks and good conversation. I made this dip and served it with crackers. (It's an adaptation from a recipe in Ladies Home Journal this month -- I know... my mom sends it to me. :)
Ingredients
1 8 oz container of hummus
1 8 oz container of hummus
2 leeks, white and light-green parts only, very thinly sliced
10 ounces assorted mushrooms, chopped into small pieces
10 ounces assorted mushrooms, chopped into small pieces
1 tablespoon fresh thyme leaves, plus more for garnish
Directions
1. In a large nonstick skillet, heat remaining 2 tablespoons oil and a dab of butter over medium-high heat until melted; add leeks. Sauté, stirring occasionally, until just golden, about 6 minutes. Add mushrooms and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until mushrooms are softened, about 5 minutes. Stir in thyme.
3. Spoon hummus onto a plate... in a circular pattern. Top hummus with mushroom-leek mixture and garnish with thyme, if desired. Serve at room temperature with crackers. Makes 4-1/4 cups.
Directions
1. In a large nonstick skillet, heat remaining 2 tablespoons oil and a dab of butter over medium-high heat until melted; add leeks. Sauté, stirring occasionally, until just golden, about 6 minutes. Add mushrooms and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until mushrooms are softened, about 5 minutes. Stir in thyme.
3. Spoon hummus onto a plate... in a circular pattern. Top hummus with mushroom-leek mixture and garnish with thyme, if desired. Serve at room temperature with crackers. Makes 4-1/4 cups.
(You could also top it off with some crumbled goat cheese.)
