It's been a little too long since I posted a hummus recipe. Don't worry, I got an endless flow of hummus going on. Sort of like the mushroom abundance in Oregon this Fall. I've been basking in mushroom glory these days. When I get my spore on, I don't like to mix too many other ingredients in with the shrooms as to not jeopardize the flavor. But that doesn't mean I can't jeopardize the flavor of hummus to take on a fungus flavor. I sautéed some mushrooms, then blended them into a traditional hummus recipe. The result was a fully bodied earthy hummus. A Thanksgiving appetizer? I hope so.
1 cup of your favorite mushrooms (I used criminis)
1 cup of prepared chickpeas
1 tablespoon tahini
1/4 cup olive oil, plus extra for sautéeing
1 teaspoon of salt
1 clove of garlic
- Sautée mushrooms on medium high heat until brown. Set aside to cool.
- When mushrooms are cool, place in a food processor (reserving some for on top) with garlic, olive oil, salt, and tahini. Blend until smooth.
- Add chickpeas and blend until smooth. You may need to add bean liqueur or more olive oil to ensure smoothness.
- Spoon into shallow dish, place extra mushrooms in center and drizzle with extra virgin olive oil.