Portabella Mushroom Hummus W/ Hunter Blend

• 1 15oz can chick peas or garbanzo beans, drained
• 1 small clove garlic
• 1 6oz portabella mushrooms, sauted
• 1/3c Basiks at Home Extra Virgin Olive Oil, plus more for pan
• 1 tsp and 3/4tsp Basiks at Home Hunters Blend
• 3-4 warm pita pockets; cut into quarters

1. In a small saute pan heat 2 tbsp olive oil over medium heat, add mushrooms and 1tsp Hunters Blend. Cook down until mushrooms are soft and reduced down to 1/2 amount about 4-5 minutes. Cool completely.
2. Add drained chickpeas, garlic, cool mushrooms, and 3/4 tsp Hunters Blend to food processor fitted with a steal blade. Process while adding the olive oil in a steady stream through the feed tube. Continue to process until smooth, adding additional olive oil if desired for creamier texture. Remove from processor to a serving bowl. Sprinkle with additional Hunters Blend for taste and serve immediately with warm pita or refrigerate for later use. Serves 4
3. **drizzle additional 1 TBSP Wild Mushroom and Sage or Lemon or Tuscan Herb Olive Oil or Walnut Oil over top in the serving dish if desired.
4. **can be made with Original Blend if desired.

chick peas, clove garlic, portabella mushrooms, basiks, basiks, warm pita pockets

Taken from www.epicurious.com/recipes/member/views/portabella-mushroom-hummus-w-hunter-blend-52830981 (may not work)