Hummus With Porcini Mushrooms

by prash


For 2:

For the Hummus:

  • 200 gr. of precooked chickpeas 1 tablespoon of sesame paste 1 clove of garlic
  • 1 bunch of parsley
  • 1 teaspoon of salt
  • Black pepper to taste
  • Juice of 1 lemon
  • 1 teaspoon of paprika
  • Oil to taste
  • Hot water approx. 1 coffee cup 1 teaspoon of paprika

For the Porcini

  • 300 gr of porcini mushrooms
  • 2 tablespoons of extra virgin olive oil Salt and Pepper To Taste
  • 1 clove of garlic
  • Parsley to taste

 Cooking Method

Continue with the porcini mushrooms, wash them and slice them, Heat the oil with a clove of garlic. Once the oil is flavored, add the porcini mushrooms. Brown them over high heat to toast them immediately. Then salt, pepper and add chopped parsley. Brown again until they are golden brown.

In the meantime, blend all the hummus ingredients by adding a little oil and hot water a little at a time. Blend until you have a nice thick cream.
Put the hummus in a serving dish, sprinkle with paprika and on top add the browned mushrooms in the middle.

Serve with toasted croutons.


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