Hummus with mushrooms and onions
2 servings
90 minutes
Hummus with mushrooms and onions is an original variation of a traditional Middle Eastern dish deeply rooted in Jewish culinary culture. Creamy, velvety chickpea hummus enriched with the aroma of tahini and the freshness of lemon juice serves as the perfect base for juicy sautéed mushrooms and caramelized onions. Sumac adds a slight tanginess while cumin provides warm spice, creating a harmonious flavor balance. The finishing touch is olive oil that highlights the richness and depth of the dish. This hummus not only delights the palate but is also versatile: it suits both a hearty breakfast and a light dinner or appetizer for festive tables. It pairs perfectly with warm lavash or fresh vegetables, revealing a wealth of flavor nuances with each bite.
1
Soak the chickpeas overnight.
- Chickpeas: 50 g
2
The next day, boil and blend until smooth, adding tahini paste and lemon juice.
- Chickpeas: 50 g
- Tahini: to taste
- Lemon juice: to taste
3
Fry the mushrooms with onions and place them on the hummus.
- Oyster mushrooms: 50 g
- Champignons: 50 g
- Onion: to taste
4
Sprinkle with sumac and cumin.
- Sumac: to taste
- Ground cumin (zira): to taste
5
Garnish with olive oil.
- Olive oil: to taste