When it comes to putting a new spin on hummus with the unlikely additions of chocolate, caramel, or even cake batter, for the life of me, I just cringe.

But leave it to Melissa Clark to come up with a novel and genius use for hummus that actually makes sense.

She takes portobellos and stuffs their generous-sized caps with homemade hummus, then crowns them with chickpeas, before roasting them.

If you’ve been there, done that with classic itty-bitty stuffed button mushrooms filled with chopped mushrooms, butter, cheese, and toasted bread crumbs, this more sizeable riff will make you see them in a whole new way.

“Stuffed Portobellos with Creamy, Lemony Chickpeas” is from Clark’s newest cookbook, “Dinner in One” (Clarkson Potter), of which I received a review copy.

The book’s release was delayed this year, after its shipment was purportedly lost at sea during a rough storm in January. Thankfully, a new shipment finally made it to our shores, because the arrival of a Melissa Clark cookbook is always an occasion to celebrate. That’s because her recipes always tempt, and always work.

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