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Hummus with Sautéed Mushrooms and Chickpeas
Freshly homemade hummus has brightness and so much flavor. Serve with pita or your favorite crunchy veggies.
Yields: about 1 1/2 cups| Prep time: 30 min
INGREDIENTS
1 (15-ounce) can organic chickpeas, divided with ¼ cup chickpeas reserved
¼ cup tahini
juice of 1 lemon
2 cloves garlic
½ teaspoon kosher salt
3 tablespoons extra virgin olive oil, divided
8 ounces mushrooms, sliced
1/4 cup chopped fresh parsley
¼ cup tahini
juice of 1 lemon
2 cloves garlic
½ teaspoon kosher salt
3 tablespoons extra virgin olive oil, divided
8 ounces mushrooms, sliced
1/4 cup chopped fresh parsley
DIRECTIONS
Rinse and drain the chickpeas. Reserve 1/4 cup of the chickpeas and place the remainder in a food processor. Add the tahini, lemon juice, garlic, salt and 2 tablespoons of olive oil to the food processor. Pulse for 1 -2 minutes until smooth.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for about 5 minutes, until lightly browned. Add the reserved ¼ cup of chickpeas and a pinch of salt and cook for an additional minute. Mix together with the chopped parsley and serve with the hummus.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté for about 5 minutes, until lightly browned. Add the reserved ¼ cup of chickpeas and a pinch of salt and cook for an additional minute. Mix together with the chopped parsley and serve with the hummus.
