Hummus with Sautéed Mushrooms and Chickpeas

Felice   May 19, 2016   Comments Off on Hummus with Sautéed Mushrooms and Chickpeas

I recently went on a mother-daughter trip with my three beautiful daughters to Italy, where my middle daughter is studying abroad. We ordered a bunch of appetizers at a restaurant in Venice. My daughter chose a plate of hummus, which arrived with freshly sautéed mushrooms and whole chickpeas, accompanied by a platter of freshly baked pita. I decided to be adventurous and ordered Venetian style sardines. Our platters arrived. I looked at her plate. My mouth watered. I looked at my plate. An image of Sea World, with fresh sardines being tossed at the dolphins, was stuck in my head. I tried to eat my appetizer,but I couldn’t do it. To all those sardine lovers – please forgive me. (Sardines happen to be extremely healthy – they are loaded with omega-3 fatty acids and are high in calcium). My girls looked at me and laughed. They reminded me of the many times I encouraged them to eat new foods. All I can say is that we ordered a second platter of hummus. It was so good, that I wanted to recreate it, so we could have it at home.

HummusNow…for the virtues of hummus. This delectable dish has been the go to favorite in the Middle East for decades.   This versatile dish can be used as a dip or as a spread. Hummus is on its way to becoming an American staple. It is rich in protein, fiber and complex carbohydrates. It is one of the most balanced enhancements to any culinary experience. Along with having anti-inflammatory properties, it is a wonderful source of iron, vitamin E and K.

Homemade hummus is a snap to prepare. I used organic chickpeas (garbanzo beans), as they do not contain salt. I rinsed and drained them, and simply tossed them in my food processor with the juice of one lemon, a couple of cloves of garlic, some tahini, salt and olive oil. Press start and in a minute you have fresh hummus. Voila!

I then sautéed sliced fresh mushrooms and threw in a little garlic, and salt. I reserved some chickpeas and added them to the mushrooms with some fresh parsley. I loved the contrast in texture between the whole chickpeas and the smooth hummus. Enjoy!

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