Incredibly inspired by our trip to Paris, we could not wait to try our own Mushroom Hummus. Also, my dad bought us some Szechuan pepper in Germany because we loooved his Szechuan Mushrooms in the morning. Crazy how sometimes things just fit and you can easily create a new recipe out of them! With this recipe you don’t need to spend your next pay on pre-made Hummus anymore (this shit can be expensive, but oh so good!). Even our cat, Chili, was amazed 😉
!! For this recipe you will need a good blender !!
- 2 x 514 ml cans chickpeas, one drained and one with liquid
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup tahini
- 1/4 cup water
- 1 tablespoon olive oil and a bit more to fry and drizzle after
- 1 tsp ground cumin
- 1/2 tsp salt
- 4-6 cremini mushrooms
- 1 garlic clove
- a hint of Szechuan pepper
Put some olive oil in a pan and heat it, cut the mushrooms in the meantime, peel the garlic and press it right in the hot oil. Then add the mushrooms and fry until they are golden brown. While they are frying you can grind some Szechuan pepper, so that you won’t have big pieces in your hummus later and then when the mushrooms are pretty much ready you add a hint (really, only a hint, don’t do it like me the first time and make your mushrooms taste like spicy toilet cleaner) of the pepper and fry for about another 2 mins. Then you add the mix with all the other ingredients in your blender and blend for at least 30 seconds on high. That’s it! Easy, cheap and soooo delicious.
Oh yeah, don’t forget to drizzle some more olive oil on top to serve! 🙂