This delicious mushroom hummus has a light texture and can easily be spread on bread. Kids love it because it doesn’t have a strong bean flavor.
- 150 grams common mushrooms
- 1 whole spring onion
- 4 tablespoons Extra virgin olive oil, divided
- 200 grams cooked chickpeas
- 3 tablespoons Tahini
- ⅓ teaspoons Himalayan salt
Slice the mushrooms and chop the spring onion. In a large saucepan, heat 1 tablespoon of olive oil and the chopped onions over medium heat. Sauté the onions for about 1 minute. Add the sliced mushrooms. Cover the pan and cook for about 8 minutes. When done, let cool for about 5 minutes. (We haven’t added any spices at this point. If desired, you can add salt and pepper.)
In a food processor, add the cooked chickpeas, cooked mushrooms, tahini, remaining olive oil and salt and blend for about 1 minute until smooth. Add water if necessary, depending on the desired thickness. We added 2 tablespoons of water.
Transfer the mixture to a prepared jar or other dish. Garnish with some cooked mushrooms and fresh spring onions.