Mushroom Houmous
This week I thought I would try something new! Of course, if mushrooms are something you prefer to leave, then try my regular houmous instead! Why mushroom houmous? Well, as many of you know, I hate food waste, and when I saw loads of mushrooms available on the food sharing app Olio, I had to rescue some!
Many people use extra mushrooms to make a soup, or do fried mushrooms with breakfast, or even mushroom stroganoff, but of course, I thought I’d try something different!
The Houmous Recipe
If you are familiar with making houmous, you will know that you need chickpeas, a bit of lemon juice, garlic and tahini (sesame seed paste). For this variation, of course, you also need mushrooms, very finely chopped mushrooms (any type will do). You can add a few herbs or spices if you wish, likewise, you can add salt if that’s your thing.
A twist on the traditional houmous with the addition of roasted mushrooms.
- 200 g mushrooms finely diced
- 1 x 400g tin chickpeas drained but keep the liquid
- 1/2 lemon
- 1 heaped teaspoon tahini or use 2 teaspoons sesame seeds blended
- 1 small garlic clove or 1/4 teaspoon garlic granules
- Black pepper
- Salt to taste I use pink Himalayan
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Either, dry fry the diced mushrooms in a pan, or roast in the oven until slightly browning. Ensure any liquid has evaporated.
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Tip the chickpeas into the food processor and add 2 tablespoons of the reserved chickpea liquid. Add most of the mushrooms (reserve a few for garnish).
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Squeeze in the juice of half a lemon, tahini, garlic, black pepper and salt (if using).
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Pulse and then blend until smooth (or leave a bit chunky if you prefer) adding more of the reserved liquid if needed. Taste test. Adjust seasoning by adding more lemon or salt.
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Enjoy!
What do I need?
This recipe is designed to be very easy to create whilst being so deliciously tasty too! If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
This roasted mushroom houmous can be served just the same as regular houmous. Use it for dipping slices of cucumber, pepper, celery, carrot etc, or spread it on your toast, fill a sandwich or even add a spoonful to your soup. You could also make one regular houmous and one mushroom houmous and serve them together.
Storage
This will store well in the fridge for up to five days or in the freezer for up to three months. If freezing, portion into serving sizes, label and freeze. (Yes, you can freeze houmous)!
Sharing
I hope you try making your own delicious mushroom houmous! I love seeing your adaptions and interpretations of my recipes and I love to see your photos! What will you serve your houmous with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
