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Parve
Easy
8 Servings
Allergens 
Contains
- SesameWhen you take all your favorite dips and combine them into one dish, the flavors are just utter perfection!
15 ounces Tuscanini Chickpeas, drained
3 cloves garlic or 3 cubes Gefen Frozen Garlic
2 tablespoons Gefen Lemon Juice
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons Haddar Tahini paste
1/4 cup oil
1/2 cup garlic cloves, such as Mr. Dipz Peeled Garlic
1 cup oil
2 tablespoons oil
1 onion, thinly sliced
1 (8-ounce) box mushrooms, sliced
1 small eggplant, diced
1/2 cup oil
Place all ingredients except the oil into a blender. While blending, slowly pour oil through the feed of the food processor until a creamy consistency is achieved.
Place ingredients in a pan and bake at 350 degrees Fahrenheit for one hour or until the garlic is browned.
In a frying pan, heat oil. Sauté onions on medium-low for 10–15 minutes or until they starting to brown and soften.
Add the mushrooms. Let mushrooms sit on top of the onions; don’t stir or mix. You will see the mushrooms slowly start to break down and release a lot of liquid. After about 5 minutes, give a good stir. Stir every two to three minutes until the mixture is browned.
In a pan, mix ingredients together. Bake at 400 degrees Fahrenheit or until browned.
Place chummus on a platter. Flatten with a spoon. You want the chummus to have some bumps in it and not be totally flat. The condiments will sit better that way and it will also look prettier.
Place the condiments in sections on the platter. This can be done a few hours in advance; refrigerate until ready to serve.
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I made only the chummus, not the toppings. (I use it for the shwarma pizza from kosher.com, check it out, it’s amazing!). Awesome, easy recipe.
do you serve this all cold?
Yes, or warm (on a Friday night or weeknight)