Vegetables Creamy Hummus with Sautéed Mushrooms and Poblanos Be the first to rate & review! The combination of warm Portobello mushrooms and poblano peppers are excellent on top of creamy hummus. Slideshow: More Hummus Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on August 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 25 mins Yield: 4 Ingredients One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained 3 tablespoons tahini 1 garlic clove 1/4 cup extra-virgin olive oil, plus more for drizzling 3 tablespoons freshly squeezed lemon juice 1/2 teaspoon ground cumin 1/4 teaspoon ground cayenne pepper 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons water 2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick 1 poblano chile, cut into 2-inch strips Kosher salt Coarsely chopped flat leaf parsley as garnish Directions In the bowl of a food processor, combine the chickpeas, tahini, garlic, 3 tablespoons of olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl. Pulse a few more times until incorporated and very smooth. Taste to adjust for seasoning and set aside. In a saucepan over medium-high heat, add the remaining 1 tablespoon olive oil to the pan, once the oil is shimmering, add the mushrooms and peppers and season with salt. Cook until the edges of the vegetables are lightly browned in spots and softened, stirring occasionally, about 5 minutes. Spoon the hummus into a serving dish and top with the sautéed mushrooms and peppers. Garnish with parsley, drizzle lightly with olive oil, and serve alongside warm pita bread or toast. Make Ahead The hummus can be refrigerated for up to 1 week. Bring to room temperature to serve. Rate it Print