Mushroom Hummus with Sesame Mushroom Topping
This elegant Greek favourite, inspired by South African flavours, is a delectable pairing of our famous Mushrooms with Greek Hummus and a Sesame Topping.
Ingredients
For the hummus
- 250 g white button mushrooms finely minced
- 2 tbsp olive oil
- 800 g 2 x tins chickpeas drained and rinsed
- ⅓ cup reserved chickpea liquid / aquafaba
- ½ cup tahini
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 small garlic cloves smashed
- 1 tsp ground cumin
- 1-2 tsp salt
- 4 pita breads cut into eighths
- 2 tbsp olive oil
- 2 tbsp za’atar
- 125 g portabellini mushrooms
- 2 tsp sesame oil
- mixed toasted sesame seeds to serve
- salt and pepper to taste
Instructions
For the hummus
- Heat a large frying pan on high heat and add the olive oil. Pan fry the minced white buttons until they have released all of their liquid and begin to brown. Cook until the mushrooms are well dried and golden. Set aside and allow to cool completely.
- Place the cooked mushrooms along with the rest of the hummus ingredients in a high powered blender. Blend on high until completely smooth.
- If you do not have a strong blender use a little more chickpea liquid / aquafaba, for a softer hummus. You can also use a little cold water. Season to taste and then set hummus aside in the fridge until serving.
- Preheat oven to 180˚C with the fan on. Brush the pita triangles with olive oil and season well with salt and pepper.
- Sprinkle all over with za’atar.Bake in the oven, turning halfway, until deeply golden and crispy. About 10 minutes.
- Heat a frying pan on high heat and add the sesame oil. Add the portabellini mushrooms and cook until golden brown. Season lightly with salt and pepper.
- Spoon the mushroom hummus into a wide shallow bowl. Top with the sautéed mushrooms.
- Drizzle everything with a little olive oil and sprinkle with sesame seeds. Serve with pita chips on the side and enjoy!