Hummus with oyster mushrooms and za’atar
Try this quick topping for hummus next time you need a new idea for lunch: oyster mushrooms are quickly fried and finished with a sprinkling of za'atar and dill.
- Cooking:
- Serves: 4 persons
Ingredients
- 225g ofcooked chickpeas, (if preparing the chickpeas from scratch, cooking them with bicarbonate of soda helps the skins come off easily - use 1 tsp per 200-250g dried chickpeas)
- 2large garlic cloves, grated to a paste
- 2tbsp oflemon juice
- 100g oftahini
- salt
- 50ml of ice cold water
- 1dash of olive oil
- 2handfuls ofoyster mushrooms, brushed of any dirt and torn into evenly sized pieces
- 1tbsp of za'atar, or to taste
- 1pinch of fronds of fresh dill
Instructions
Step 1
Blend the cooked chickpeas in a blender or food processor until you have a coarse pasteStep 2
Add the garlic, lemon juice, tahini, and some salt. Puree this until smooth, then slowly add the iced water until you reach your desired consistency. The hummus may need a little more seasoning at this pointStep 3
Heat a frying pan over medium heat and add a dash of olive oil. Add the oyster mushrooms and cook until golden on both sides, around 5 minutes. Turn off the heat and season with a pinch of saltStep 4
Spread the hummus onto a serving platter and top with the mushroomsStep 5
Garnish with olive oil, za’atar and the dill to serve