A blogger informed me that baked mushrooms stuffed with hummus was “amazing”. I tried with button mushrooms, I removed the stems and baked them with a drizzle of olive oil. Then I stuffed them with hummus. Guess what? Too good … let me skip the pita bread for the hummus, mushrooms will do.
Tahini is a sesame seed paste which you find in almost most supermarkets. Chandarana Supermarket, at time, has a tahini sold by weight in a clear plastic container which is excellent.
- 2 cans, drained chickpeas. I never, never bother to cook chickpeas
- 1/2 cup lemon or lime juice
- 1 or 2 tbsp. of tahini paste or raw tahini paste. Please, taste after putting the 1st table-spoon because the local tahini is very strong. The tahini must not overpower the taste of the chickpeas
- 2 tbsp. of chopped garlic
- Salt to taste
- Paprika (optional)
- Olive oil
- Blend chickpeas in a food processor. Add lemon juice, tahini, garlic and salt. For a softer consistency, add small amount of water
- Adjust for salt or garlic – I love garlic
- Spread in a dish. Dust a little paprika on top and drizzle with olive oil.
Tips – Beside stuffing mushrooms, hummus is great with pita bread and as a dip.