5-layer mediterranean dip

prep time:  5 minutes
servings:  2 1/4 cups

ingredients:
1 7-ounce package athenos mediterranean spreads roasted garlic hummus
1/2 cup chopped fresh tomato
1/4 cup chopped cucumber
1 4-ounce package athenos basil & tomato feta cheese - crumbled

steps;
1.  spread hummus onto bottom of a 9-inch pie plate

2.  layer remaining ingredients.

3.  serve with assorted crackers or baguettes

- albertsons, january, 2005

mushroom burger

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
4 large portobello mushrooms - wiped of dirt with damp paper towel, stems removed
2 cloves garlic - minced
1 tablespoon chopped red onion
1/2 cup olive oil
1 tablespoon chopped fresh basil
salt
pepper
hummus
buns

steps:
1.  in a small pan, saute the garlic and onion in oil until softened, about 6 minutes.  let cool.

2.  whisk the basil into the garlic and oil mixture.  season with salt and pepper to taste.

3.  brush over mushroom to coat thoroughly.  cook "burger".

4.  place the mushrooms on buns and top with hummus.

- cosmopolitan, june 2005

hummus crusted chicken with rosemary and lemon

prep time:  tbd
cook time:  30 minutes
servings:  2

hummus ingredients:
1 can garbanzo beans - rinsed and drained
2 cloves garlic - peeled
juice of 1 lemon
3 tablespoons tahini
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil

chicken ingredients
2 boneless/skinless chicken breasts
2 lemons - 1 sliced into rounds and 1 juiced
1/2 cup hummus
4 fresh rosemary sprigs or 2 tablespoons dried
balsamic vinegar
salt
pepper

hummus steps:
1.  combine all ingredients in a food processor and mix until desired texture.

chicken steps:
1.  preheat oven to 450.  place the chicken breasts in a small roasting pan, covering all exposed meat with a thick layer of hummus (1/4-inch thick).

2.  scrunch each lemon half in your hand then loosely arrange them over the chicken with the rosemary sprigs (broken in to smaller pieces so the flavor comes out more).  generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.

3.  bake until the hummus is golden brown and the meat is juicy and tender, about 30 minutes.

4.  finish with another quick drizzle of lemon juice and an optional pinch of salt and pepper to taste.

- goop, january 2011