A twist on traditional hummus, this recipe uses mushrooms to add a great flavour and meatier texture. Spread on sandwiches or use in a mountain bread wrap, or simply enjoy as a dip when friends come over.
Recipe extracted from 'Mushrooms: The great all rounder' by the Australian Mushroom Growers Association Ltd.
Heat 2 tbsp olive oil in a non stick pan over medium high heat. Add onion and cumin. Cook, stirring often, for 5 minutes or until the onion is soft.
Increase heat to high. Add mushrooms and cook, stirring occasionally for 5 minutes or until all moisture evaporates.
Set aside to cool.
Meanwhile, place the chickpeas, 2 tbsp yoghurt, tahini, 1 tbsp lemon juice and 1/4 cup oil in a food procesor. 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 tbsp olive oil. Serve with crackers or crispbread.
Makes 8 servings (serve = 0.4 cup)
| Prep Time: | 1 hr |
| Cooking Time: | 10 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Sauce/Condiment, Side Dish, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 863 kj |
| Calories | 206 kcal |
| Fat | 16.7 g |
| Saturated Fat | 2.3 g |
| Total Carbohydrate | 7.1 g |
| Total Protein | 5.7 g |
| Fibre | 3.4 g |
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