Spiced Lemon-Garlic Hummus with Mushrooms

Hummus is one of the most versatile foods that allows for the most fun and vibrant flavor combo’s to have their spotlight.

Spiced Lemon-Garlic Hummus with Mushrooms

Time: 30 minutes

Yield: 20-24 oz (about 2-3 cups)

INGREDIENTS

• 1 (15oz) can of chickpeas, aquafaba aka bean juice reserved

  • 4-6 tablespoons of aquafaba (or water), ensure it is COLD

• 5 tablespoons lemon juice, juice from about 2 small lemons

• 1 teaspoon lemon zest

• 4 garlic cloves, minced or grated

• 1/2 cup tahini

• 1/2 teaspoon salt (to start, add more to taste)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sannam chili or cayenne pepper

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda (this will help achieve a smooth hummus)

• Lemon Garlic Seared Oyster Mushrooms (see notes below)

• olive oil, for garnish

• lemon zest, for garnish

• parsley, for garnish

• sprinkle of chili/cayenne, for garnish

DIRECTIONS

1. Begin by draining the chickpeas and RESERVE THE AQUAFABA (aka bean juice). Place the aquafaba in a container in the freezer to chill for later use in this recipe. You can choose to use dried chickpeas that have been soaked overnight and boiled, but for ease and our sanity, this recipe works wonderfully using the canned stuff!

2. To a food processor or high-speed blender, add chickpeas, lemon juice, lemon zest, tahini, salt, cumin, chili, and baking soda. (Baking soda will help the hummus become more smooth by softening the chickpeas during processing)

3. Blend until smooth. You will definitely need to add chilled aquafaba or water to the mixture to help smoothen it out. I like to add 1-2 tablespoons of chilled aquafaba (which will help “fluff” up the hummus) or water until my desired consistency. I have found 4-5 tablespoons of additional liquid works best for me.

4. Once smooth, pour into a dish. Drizzle a heaping of fresh, good-quality extra-virgin olive oil

5. This is a great time to add your “Seared Lemon-Garlic Mushrooms” and garnish with chopped parsley, lemon zest, and cayenne pepper.

6. Grab crusty bread and dive in!

Notes

Seared Lemon-Garlic Mushrooms

Ingredients

• 8oz oyster mushrooms (or any other mushroom you’d like)

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 small yellow onion, diced

• 1/2 teaspoon cumin

• juice of 1/2 small lemon (about 1-2 tablespoons of lemon juice)

• salt and pepper, to taste

Directions

1. Begin by rinsing your oyster mushrooms. I like to gently rinse them with a vegetable wash in a bowl. Once clean, pat the mushrooms until dry well. Begin to tear them into pieces using your hands.

2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the garlic and onion, and saute until softened (about 2-3 minutes)

3. Add the oyster mushrooms and saute until slightly softened (about 1 minute). Add the cumin, salt, and pepper to taste. Saute continuously until the mushrooms are browned and soft (about 4 minutes).

4. At the last minute of cook time, add the juice of 1/2 lemon.

5. Serve on top of hummus or place in Tupperware to add to your favorite salads, sandwiches, or grain bowls.