Ingredients
- Mixed mushrooms (shiitake, cremini, oyster, and/or wild mushrooms) 280g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Black Pepper, freshly ground ¼ tsp
- SpinneysFOOD Organic Chick Peas 1 x 400g tin
- Smooth tahini 80g
- Fresh lemon juice 2 tbsp, or more to taste
- Garlic 1 clove
- SpinneysFOOD Bottled Drinking Water 4 tbsp
- SpinneysFOOD Microgreens A handful
- Sesame breadsticks To taste
Nutrition (Per serving)
- 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."
Roasted mushroom hummus
Middle Eastern 15 Mins Prep · 20 Mins Cook
- Preheat 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.