Last week I attended the weekly gathering of the NPA, and I decided to make some hummus to bring along.
I also had a half pound package of Baby Bella Mushrooms in the fridge that needed to be cooked so I used them in the Hummus.
Cause it was so good.
I sliced up the mushrooms and sauteed them in a little olive oil and butter til they were just done. Set them aside while I processed a can of drained and rinsed Chickpeas in the food processor. I also added a finely minced clove of garlic, 1/4 cup of tahini, 1/4 cup of olive oil and the juice from one lemon. This time round I didn't peel the chickpeas, and I wish I had cause they didn't come out as silky as I would have liked. Once they were processed I added the cooked mushrooms to the bowl of the food processor and whirled them around a little more. At this point they were a touch dry so I added a couple of tablespoons of water, and then continued to process them.
I then tasted it and it was good.
But I wanted to amp up the flavour a little more so I toasted a few pine nuts, and put them on top and drizzled it with some really good EVOO and that took it over the top.
I loved the resiny taste of the pine nuts with the woodsy taste of the mushrooms. This was so good.
1 15 oz. can Chickpeas, drained, rinsed and peeled
1/2 pound Baby Bella Mushrooms, cooked in
1 tablespoon butter and 1 tablespoon Olive Oil
1/4 cup Tahini
1/4 cup Olive Oil
juice from one lemon
1-3 tablespoons of water, optional.
1 clove garlic, minced
1/2 cup toasted pine nuts for topping.
1-2 tablespoons really good Extra Virgin Olive Oil
Mix the first seven ingredients together and then top with the toasted Pine Nuts and EVOO.
Serve with some pita chips or fresh naan bread.
Or just eat it by the spoonful.
I did eat the leftovers for lunch this week.