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
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.
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
**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.
**can be made with Original Blend if desired.