Chef notes
I love a mushroom topping on hummus because it still allows for earthy and meaty flavors while still keeping the dish vegan. You can use any type of mushroom, hen-of-the-woods work well because their "petals" get crispy when roasted, adding a nice textural contrast to the creamy hummus.
Technique tip: Slowly stream the ice water into the tehina mixture to get the best texture and do not overcrowd your mushrooms in the pan.
Swap option: Any mushroom will do here, including white button mushrooms.
Ingredients
- 1 clove garlic
- 1 lemon, juiced
- 1 (16-ounce) jar tehina (or tahini)
- 1 teaspoon ground cumin
- 1 tablespoon kosher salt
- 1-1½ cups ice water
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1/4 cup canola oil
- 1½ cups mushrooms (button, cremini, hen-of-the-woods)
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika
- drizzle of olive oil
Preparation
For the hummus tehina:
1.Cut off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor. Add the lemon juice, pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.
2.Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have quick tehina sauce!
3.Add the chickpeas to the sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely processed and the hummus is smooth and uniform in color.
4.Swoosh a serving of hummus onto a bowl while the mushrooms are cooking.
For the mushroom topping:
1.Fill the bottom of a large skillet with canola oil and heat over medium-high heat.
2.Add the mushrooms along with the garlic.
3.Cook, stirring, until the mushrooms are brown and crisp in places, about 8 minutes.
4.Add the fresh dill and toss.
5.Remove the mushrooms and dill from the pan and plate onto the hummus.
6.Top with chopped fresh parsley, paprika and olive oil.
