For the cooks: Mushroom hummus
11 Apr 2016
While some people recoil from the “fungi” label, the truth is that mushrooms have a bunch of ticks in the dietary pro column. Low in calories, containing plenty of antioxidants and B vitamins, and even boosting your immune system, mushrooms are the all-natural superfood that won’t cost you a bundle (and won’t bore you to tears). The tasty edible buttons come in tons of varieties, such as the Japanese shiitake and the Italian porcini, and add flavour and density to recipes ‘round the world. The following recipe is a great way to incorporate them into hummus, and makes for a winning appetizer at parties and BBQs. Chuck it into a takeaway container for a handy portable (or should we say portabella?) snack!
MUSHROOM HUMMUSMakes: 3 cups Cooking time: 10 minutes
- ½ cup olive oil
- 1 small brown onion, finely chopped
- 1 tablespoon ground cumin
- 400g cup mushrooms, chopped
- 300g can chickpeas, drained and rinsed
- ½ cup Greek yoghurt
- 1 tablespoon tahini (see note below)
- ½ lemon, juiced
- ½ cup chopped chives
- Crackers or crispbread, to serve
- Heat 2 tablespoons of oil in a non-stick frying pan over medium-high heat. Add the onion and cumin. Cook, stirring often.
- Increase heat to high. Add the mushrooms. Cook, stirring occasionally, for 5 minutes or until all the moisture evaporates. Set aside to cool.
- Meanwhile, place the chickpeas, 2 tablespoons yoghurt, the tahini, 1 tablespoon lemon juice and ¼ cup oil in a food processor. Process until smooth. Transfer to a medium bowl. Process the mushroom mixture until finely chopped.
- Stir the mushroom mixture, remaining yoghurt and 1/3 cup chives into the chickpea mixture. Season with salt and pepper. Cover and refrigerate for 1 hour or overnight if time permits.
- Sprinkle the remaining chives over the hummus. Drizzle with the remaining 1 tablespoon oil. Serve with crackers or crispbread.