Hummus royale with roasted garlic and mushrooms

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Recipe by Damaris Beems Course: Lunch, Snack, Dip, SidesCuisine: Lebanese
Servings

10

Preparation

15

minutes
Cooking time

20

minutes
Roasting of the garlic bulb

1

hour
Total time

35

minutes

Hummus in its purest form is a home coming sensation. Is nice every day. It’s a routine. But sometimes you want hummus to be a bit more festive. Which surprises you, which makes you even happier than usual. This is such a hummus. Really a royal version.

Ingredients

  • 400 gram chickpeas from a can

  • 1 bulb garlic

  • 2 table spoons tahina

  • 2 lemons

  • 500 gram mushrooms

  • 1 red hot chili pepper

  • 1 bouquet fresh dille and flat parsley

  • 3 table spoons dry thyme

  • 1 table spoon vegan honey

  • salt and pepper

Preparation

  • Place the garlic bulb in a small container and pour some olive oil over it. Put it in the oven at 200 degrees for an hour. Cover it with aluminum foil.
    Peel the lemon thinly and cut the zest into small pieces.
    Cut the mushrooms into strips. Fry them in a frying pan in which you have put some olive oil on high heat until well brown. Add the thyme and the red pepper. When they are nicely baked, put them in a bowl and add the lemon zest, honey and finely chopped dill.
  • Squeeze the contents from each garlic clove. Add it to the drained chickpeas in the food processor. Add 2 tablespoons of olive oil, salt and pepper and a few tablespoons of lemon juice. Then let the food processor do its job for a while.
  • Spoon the hummus into a nice bowl. Spoon the mushrooms on top and finely chop some parsley leaves above the dish.

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