This recipe is inspired by my favorite neighborhood cafe in Harlem called Silvana. I go there every morning for a work session and almost always order a soy chai latte. But occasionally I get myself lunch as a treat, and their hummus mushrooms is my favorite. I wanted to recreate this dish at home, and I have to say it was a massive success. It’s so simple, healthy, and incredibly delicious. You can serve it as hearty appetizer with warm pita, roti bread, or red bell pepper slices–I served it for dinner with oven-baked potato chips and broccoli for a healthier twist. You could even make twice the batch and save the leftovers for a lunch wrap the next day. 🙂
1 can cannellini beans (I used cannellini, of course you can’t go wrong with chickpeas)
1 medium clove garlic, minced fine
3 tbsp raw tahini or sunflower seed butter
2-3 tbsp water
Juice of 1/4 lemon
1 tbsp extra virgin olive oil, plus 1 tsp for mushrooms
about 1/2 portobello mushroom cap, in 3/4″ chunks
about 4-5 white button mushrooms, sliced
Coarse sea salt and freshly ground pepper
smoked paprika or cayenne, dash
1. Rinse the beans thoroughly in cold water and drain.
2. In a blender, blend beans, tahini, water, 1 tbsp olive oil, garlic, lemon juice, dash paprika, and salt, until thoroughly smooth.
3. In a medium saute pan, heat 1 tsp oil. Add mushrooms, season with salt and pepper, and saute for about 3-4 minutes until softened and browned.
4. To serve, put hummus in a bowl, then top with sauteed mushrooms. For garnish, drizzle with a bit more olive oil and top with chopped Italian parsley.
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Photo: Peaceful Dumpling