In Israel they don't eat Hummus like a dip as Americans do. Hummus is sometimes an appetizer, but may also be a main course - probably not for dinner, but definitely for lunch. This is my adaptation of a recipe we have found in several restaurants. It's makes a great weekend lunch or a nice vegetarian dinner. Serves 2-3
Olive oil
12 oz. Small Button Mushrooms
1 Onion, sliced
2 cl Garlic, chopped finely
1/2 tsp. Cumin
1 tsp. Tumeric
Salt and Pepper to taste
Hummus
Tahini (Add lemon juice, water, garlic, and parsley to taste. Whisk until the sauce thins)
Pita
Wash the mushrooms and trim the ends off. Place oil in pan and turn to med-high heat. Add onions, garlic, mushrooms and spices (I'm guessing about how much I use because I just eyeball it - feel free to experiment with the amount that you like). Saute until the vegetables are soft and have released their moisture, so the pan is no longer dry.
Prepare a plate by spreading the hummus on the bottom creating a sort of crater. Place a moderate amount of the tahini sauce in the crater, so that there is a thin layer filling it. Top it with the mushroom mixture.
Serve with warm pita. As a tip, most people in Israel buy pita fresh and place it in the freezer. When they need it they heat it on the stove or in the oven. This keeps it fresh.
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