For a stronger mushroom flavour, add a teaspoon of porcini powder to the hummus or sprinkle over the hummus right before serving
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 399 |
| Fat | 22.3g |
| Saturates | 3.8g |
| Protein | 10.9g |
| Carbs | 45.2g |
| Sugars | 1.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
In a mixing bowl, toss the mushrooms with 2 tbsp olive oil, ½ tsp salt and ¼ tsp pepper until they are well coated. Spread them out in a single layer on a baking sheet. Place the sheet in the oven and roast for approx. 20 minutes, or until they are tender and have a nice golden colour. Allow them to cool slightly.
Drain and rinse the chickpeas. In a high-speed blender, combine the chickpeas, tahini, 2 tbsp olive oil, fresh lemon juice, garlic clove and ½ tsp salt. Blitz until the mixture is very smooth. If it’s too thick, add water, one tablespoon at a time, until you reach your desired consistency.
Add 2⁄3 of the roasted mushrooms to the blender with the hummus mixture. Blitz again until the mushrooms are well incorporated into the hummus.
Transfer the hummus to a serving plate. Top with the reserved roasted mushrooms, microgreens and black pepper.
Serve the roasted mushroom hummus with the sesame breadsticks.
