Hummus royale with roasted garlic and mushrooms
Course: Lunch, Snack, Dip, SidesCuisine: Lebanese
Servings
10
Preparation
15
minutesCooking time
20
minutesRoasting of the garlic bulb
1
hourTotal time
35
minutesHummus 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.Loading gallery media… - 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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