There is nothing the mighty Hummus can't do
Hummus is probably the most versatile dip on the planet, you can top Hummus with absolutely everything that comes to your mind, you can’t go wrong!.
Topping Hummus with sautéed mushrooms & garlic is one of my favorite ways to eat Hummus as a complete meal. The warm sauteed mushrooms bring out all that is wonderful in a bowl of hummus. The flavor, the texture, turning hummus from an appetizer to a complete meal. Serve it with pita bread, and you could call it dinner!
You can use canned chickpeas or soak dried chickpeas overnight and then cook them for one or two hours until they’re tender and soft. I prefer to cook the chickpeas myself, but sometimes I use canned chickpeas when I am short on time. I am using canned chickpeas for this recipe.
For the hummus
- 1 can chickpeas (250 grams), rinsed and drained
- 2 tablespoons Tahini
- juice of 1/2 lemon
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 tablespoons olive oil, plus more for drizzling
- 2 tablespoons water ( to adjust the desired consistency)
For the mushrooms
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- Handfull of champignon mushrooms
- salt and freshly ground black pepper
To make the hummus
Add chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and salt in a food processor and process until smooth. Adjust the consistency of the hummus by adding a tablespoon of water at a time until you reach the desired consistency. Hummus should be well incorporated and very smooth. Et Voila!
To make the mushrooms
Heat olive oil in a skillet over medium-high heat. Add mushrooms; sauté 5 to 10 minutes or until lightly browned. Add garlic; cook for 2 minutes. Season with salt and black pepper.
Spoon the hummus into a serving dish and top with the sautéed mushrooms. Sprinkle with chili flakes, sumac, drizzle with olive oil. Serve alongside warm pita bread or toasted baguette.