The biggest decision for me was which of the many flavors of hummus I would choose for my recipe! Sabra makes 14 different flavors of hummus! From Supremely Spicy to Spinach and Artichoke, their flavors go from classic to incredibly unique. Not being familiar with some of the more creative flavors, I decided to stick with a classic flavor -- Roasted Red Pepper. Yum!
So, in the spirit of finger food, I decided to make artichoke mushroom pepper towers stuffed with roasted red pepper hummus and olive cashew cream. I'll call this "Hummus-Stuffed Artichoke Towers."
I decided to stuff and tower three vegetables: artichoke bottoms, cremini mushrooms, and sweet peppers.
Ingredients for Hummus-Stuffed Artichoke Towers
Makes 5 towers
- 2 cups raw cashews
- 1 can artichoke bottoms (contains 5) *not artichoke hearts!
- 5 cremini mushrooms (baby bellas)
- 5 sweet tri-colored peppers
- 1 can black olives
The next day, I took the cashews out of the refrigerator, drained the water and put them into a food processor. Then, I added water to cover them by 1/2 inch and pureed them in a food processor two minutes or until the cashew mixture was creamy and thickened.
Then, I added a bit of olive juice from the can of olives to give it an olive taste.
Next, I took the artichoke bottoms, filled them with the Sabra Roasted Red Pepper hummus and a little bit of the red peppers that are on top of the Sabra hummus and placed them on the serving dish.
Then, I de-stemmed the mushrooms and filled them with cashew cheese and placed them upside down on top of the hummus-filled artichoke bottoms.
Lastly, I cut the tops off the sweet peppers and filled them with a bit of hummus, turned them over and topped the mushrooms. Alternatively, I also filled a few of the olives with hummus and placed them on top of the mushrooms.
Disclosure: As part of the Foodbuzz Tastemaker program, I received a container of Sabra hummus.