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We ❤️ this Hummus board using Tuscanini chickpeas. Top with Adina’s iconic tomato or mushroom savory blend for a beautiful addition to your Purim table!
1 box Tuscanini Chickpeas
1/2 cup reserved water from the chickpeas box
1 teaspoon salt
1/2 cup lemon juice
2 cloves garlic
1/2 tablespoon Pereg Cumin
1 cup Haddar Tahini
1 pint sweet cherry tomatoes
2 sprigs chopped rosemary
1/2 jalapeno, sliced
pinch of salt
2 to 3 tablespoons Tuscanini Olive Oil, just to coat
an assortment of gourmet mushrooms
1 tablespoon falafel spice or Pereg Cumin
salt
fresh parsley
Place all the hummus ingredients except the reserved water in a food processor and blend till smooth. Add the water gradually until you reach the desired consistency.
In a glass dish, combine all ingredients. Place in oven at 375 degrees Fahrenheit and bake for 30 to 40 minutes or until tomatoes are soft and a little charred.
Once cooled, spoon tomatoes over the hummus and finish with a drizzle of the tomato olive oil and chopped fresh parsley.
Heat up olive oil in pan or skillet, once hot, place mushrooms inside and sauté for approximately two minutes. Sprinkle mushrooms with falafel spice and cumin and a pinch of salt. Sauté for another 10 to 15 minutes until mushrooms are cooked through and caramelised.
Sponsored by Tuscanini
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