Lebanese Mushroom Hummus

Ingredients

• 1.5 cans (15 oz each) canned chickpeas (drained and rinsed)
• ¼ cup tahini
• 3 tbsp lemon juice
• 3 clove garlic cloves (minced)
• 8 oz mushrooms (cremini or button, sliced)
• 4 tbsp olive oil, divided
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Add chickpeas, tahini, lemon juice, 2 minced garlic cloves, 2 tbsp olive oil, and 2 tbsp cold water to a food processor.

2. 2

   Pulse until smooth and creamy. Season with salt and pepper to taste.

3. 3

   Transfer hummus to a shallow bowl and spread into an even layer.

4. 4

   Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, ~90 seconds.

5. 5

   Add sliced mushrooms. Cook without stirring for 3 minutes until edges curl and brown.

6. 6

   Stir in remaining garlic clove and cook until fragrant, ~30 seconds.

7. 7

   Season with salt and pepper. Spoon warm mushroom mixture over hummus and serve immediately.

Tools you’ll need

• food processor
• large skillet
• shallow serving bowl
• spoon

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