Roasted mushroom houmous
A twist on the traditional houmous with the addition of roasted mushrooms.
Course:
lightlunch, picnic, Snack, starter
Keyword:
chickpeas, houmous, hummus, mushrooms
Gather
- 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
Prepare
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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!
