Go Back
–+ servings

Homemade autumnal Hummus

No ratings yet
Print Recipe
Course starter
Cuisine Irish, Mediterranean
Servings 6

Ingredients
  

  • 150 g tinned chickpeas drained and strained
  • 1 tbsp. lemon juice
  • 1 ½ tbsp. tahini paste
  • ¼ tsp sesame seed oil
  • 2 cloves garlic crushed
  • 1 tsp smoked paprika + extra to serve
  • 50 ml light olive oil extra if needed
  • 2 tbsp butter
  • 200 g mushrooms sliced
  • 2 cloves garlic sliced
  • 1 tbsp mixed seeds
  • 1 tbsp parsley chopped
  • Salt and Pepper
  • Isles of Crackers black olives crackers

Instructions
 

  • First prepare the hummus, Drain the chickpeas and place them in a blender or food processor. Process the chickpeas, lemon juice, tahini paste, sesame seed oil, garlic, paprika, and olive oil for 3-5 minutes until thoroughly mixed and smooth. Once smooth check for seasoning with salt and pepper.
  • Add extra olive oil and some of the liquid from chickpeas to obtain the correct consistency. Transfer into a serving container, creating a grouve to hold the mushrooms and keep aside.
  • Next, over high heat, sear drizzle some oil and add the mushroom. Sauté for 2 minutes to colour then add the butter, garlic, mixed seeds and let the butter foam and glaze the mushrooms for a further 2-3 minutes. Check ther seasoning and remove from the heat. Spoon the mushroom on the hummus and add the cooking butter too to add extra flavours.
  • Sprinkle some parsley and decorate with the crackers. Enjoy immediately while the mushroom are still warm.
Keyword Kevin Dundon, mediterranean, starter, Wexford Food Producer Network