Hummus With Crisp Maitake Mushrooms

Name: Hummus With Crisp Maitake Mushrooms
Yield: 6 to 8 servings
Ingredients: Juice of 1 lemon, more to taste; 1 teaspoon kosher salt, more as needed; ½ teaspoon ground cumin; ½ teaspoon black pepper; 1 fat garlic clove or 2 smaller cloves, finely chopped; Pinch cayenne pepper, more for serving if desired; Pinch ground coriander; ⅓ cup tahini; 3 cups cooked chickpeas, or drained, canned chickpeas, warm or at room temperature; ¾ cup extra virgin olive oil; 3 ½ ounces maitake (hen-of-the-woods) or oyster mushrooms, cut into bite-size pieces; Chopped parsley; Sesame flatbread (see recipe) or raw vegetables or both

By Melissa Clark

Published October 18, 2011

Total Time: 20 minutes
Rating: 4(37)
Comments: Read comments

Featured in: A Dinner Party That’s Warm, Welcoming and Meatless

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Ingredients

Yield:6 to 8 servings

Juice of 1 lemon, more to taste
1 teaspoon kosher salt, more as needed
½ teaspoon ground cumin
½ teaspoon black pepper
1 fat garlic clove or 2 smaller cloves, finely chopped
Pinch cayenne pepper, more for serving if desired
Pinch ground coriander
⅓ cup tahini
3 cups cooked chickpeas, or drained, canned chickpeas, warm or at room temperature
¾ cup extra virgin olive oil
3 ½ ounces maitake (hen-of-the-woods) or oyster mushrooms, cut into bite-size pieces
Chopped parsley
Sesame flatbread (see recipe) or raw vegetables or both

Ingredient Substitution Guide

Preparation

Step 1
In a food processor, combine the lemon juice, 1 teaspoon salt, cumin, black pepper, garlic, cayenne and coriander. Pulse the mixture just enough to blend.
Step 2
Add tahini and ⅓ cup warm water. Pulse until smooth. Add the chickpeas and purée until smooth and creamy. This might take several minutes. With the motor running, drizzle in ½ cup oil. Taste and add more salt or lemon as needed.
Step 3
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms. Cook, tossing occasionally, but not too often, so that the surface of the mushrooms have time to brown; cook until very crisp and dark golden, 7 to 10 minutes. Transfer to a paper-towel-lined dish to drain; sprinkle generously with salt while still hot.
Step 4
Spread the hummus onto a platter and sprinkle with crisp mushrooms, parsley, cayenne if desired, and a drizzle of olive oil. Serve with flatbread or vegetables or both.

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