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Sautéed Mushroom Hummus

Simone
This is a delicious dairy-free dish recipe that's perfect for lunch or dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cuisine Middle Heastern
Servings 6 Serving

Equipment

  • 1 Cooking Pot
  • 1 Slotted Spoon
  • 1 Mixer or Blender
  • 1 Knife
  • 1 Frying pan
  • 1 Colander

Ingredients
  

  • 800 g chickpeas (dry)
  • 200 g Tahini
  • 2 Cloves Garlic
  • 1 ½ Fresh Lemon Juice
  • 700 g Fresh Mushrooms, Sliced
  • 2 Yellow ognion
  • 6 Hard-Boiled Eggs, Quartered
  • 2 Cups Reserved Chickpea Cooking Water
  • 3 tbsp Olive Oil
  • Salt, to Taste
  • Pepper, to Taste

Instructions
 

  • Prepare the Chickpeas:
    1. Place the chickpeas in a large bowl and cover them with water.
    2. Soak for 8 to 10 hours, or until they double in size.
    3. After soaking, rinse the chickpeas under fresh water and transfer them to a pot.
    4. Add enough cold water to cover the chickpeas completely.
    5. Bring the water to a boil over high heat.
    6. Once boiling, reduce the heat to low and simmer for about 1.5 hour, or until the chickpeas are soft. Don't worry about overcooking them, the chickpeas will be softer and tastier.
    Hummus With Mushrooms Recipe
  • Make the Hummus:
    1. After the chickpeas are cooked, with a slotted spoon, remove 3/4 of the chicpeas and place them in a blender or food processor. Reserve the cooking water. With the rest of the chickpeas, you can add some in the hummus if you need to adgust the texture and even decorate the plate.
    2. Add tahini, garlic, lemon juice, 2 cups of the reserved chickpea water, and salt to the blender. Instead of reserved chickpeas water, you can use ice cubes, as you wish.
    3. Blend for about 2 to 4 minutes until the hummus gets smooth and creamy.
    4. Taste the hummus and adjust the texture by adding a little more chickpea water if necessary, until you reach your desired creaminess. Never add water at once, do it gradually. If the hummus is to creamy, add a little of chickpeas and tahini, but gradualy and in small portion.
    Tip: To avoid bloating and gas, it's best to remove the foam that forms on top of the chickpeas while preparing hummus.
  • Fry the Mushrooms:
    1. In a large skillet, heat 2 or 3 tbsp olive oil over high heat.
    2. Add the chopped onions and sauté until they are soft and slightly caramelized.
    3. Add the sliced mushrooms to the skillet and continue cooking until they are tender and cooked through. Season with salt and pepper to taste.
  • Assemble the Dish:
    1. On a serving plate, spoon the hummus and create a small well in the center.
    2. Fill the well with the sautéed mushrooms and drizzle olive oil over both the hummus and mushrooms.
    3. Arrange the quartered hard-boiled eggs around the hummus on the plate.
    Hummus and Mushrooms with Eggs recipe

Notes

You can buy hummus at the supermarket, but I wouldn't recommend it because many brands contain preservatives and high levels of saturated fat. Instead, it's worth investing a little time to make your own delicious and healthy hummus.
Nutrition Information for 1 portion: 430 Calories – 15 - 18g Protein-  24 g Total Fat – 23-25 g Carbohydrates  – 140 mg Cholesterol  – 90- 100 mg Sodium – 4  g Saturated Fat.
Keyword Dairy - Free, Easy, Gluten-Free