We recently had a little get-together with a few friends and I bought way too much hummus (for snackin'!), and now I'm stuck with all this leftover hummus. So I thought it would be a good ingredient to use for my Leftover Challenge. The Leftover Challenge is what I do when I have some odd ingredient and I want to think of a way to use it that is new and unexpected. I thought that it would be interesting to make a variation on Shepherd's Pie, using hummus mixed with eggs instead of mashed potatoes. It was fantastic! The hummus topping came out with a texture similar to cheesecake. You could use any combination of whatever vegetables you've got on hand for the filling, but here's what I did:
Preheat oven to 400 degrees.
Saute a mixture of chopped onions, minced garlic, and sliced mushrooms until they're pretty tender. Add a few cups of chopped fresh collard greens and about 1/4 to 1/2 cup water, cover and cook until the greens are tender (about 5-8 minutes). Add a can of kidney beans that has been drained and rinsed.
Place this mixture in a casserole dish. In a mixing bowl, combine about 2 cups of hummus with 3 eggs. Using a whisk, mix it until it's evenly mixed and liquidy. Pour hummus mixture over cooked vegetables and bake, uncovered until the topping is firm and golden brown.