Mushroom and Sun Dried Tomato Hummus Spread

[Guest guest]

Mushroom and Sun Dried Tomato Hummus Spread

 

1/4 cup sun dried tomatoes

2 cups chopped or sliced, white button mushrooms

1/4 cup chopped onion

4 tbsps. olive oil, divided

1 tbsp. chopped parsley

1/2 tsp. fresh thyme leaves or 1/4 dried thyme

1/4 tsp. salt or salt to taste

coarsely ground pepper to taste

 

In a skillet, combine the mushrooms, onion, and 1

tablespoon of the olive oil; cook until golden and

until most of the liquid has evaporated; add the

parsley, thyme, salt, and pepper.

In a food processor, puree the mushroom mixture. With

the motor running, gradually add the remaining 3

tablespoons of olive oil through the feed tube.

Transfer to a small bowl, and stir in the sun dried

tomatoes.

Serve the spread on veggies or fruit slices, or pita

chips, crackers or melba toast. Serves 24.

 

 

 

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