Hummus with maitake mushrooms and pine nuts
6 servings
30 minutes
Hummus with maitake mushrooms and pine nuts is an exquisite version of the classic Arabic dish, combining the rich flavor of bean paste with aromatic, crunchy mushrooms and nuts. Hummus, which has its roots in ancient Middle Eastern cuisine, gained global popularity due to its creamy texture and versatility. In this recipe, traditional hummus is enriched with roasted maitake mushrooms that have a deep umami note and pine nuts that add a nutty aroma and slight sweetness. The harmony of flavors is complemented by fresh parsley and spicy paprika, creating a dish that is perfect as a standalone snack or as an accompaniment to lavash or vegetable sticks. This variation of hummus is an excellent way to showcase the richness of Arabic cuisine in a new, modern interpretation.
1
Preheat the oven to 150˚C. In a bowl, mix pine nuts with olive oil. Transfer to a baking sheet; roast, stirring occasionally, until golden brown, about 10 minutes. Set aside.
- Pine nuts: 1 glass
- Olive oil: 1.5 teaspoon
2
Pour oil into a thick, deep skillet to a depth of 5 cm; heat over medium heat to 180˚C. Fry the mushrooms in the oil one by one (about 4 minutes). Transfer to paper towels to remove excess oil; season with salt.
- Canola oil: 1 tablespoon
- Oyster mushrooms: 450 g
- Coarse salt: to taste
3
Preparing hummus: blend garlic with lemon juice until smooth. Add tahini, chickpeas, cumin, and salt; blend to a puree consistency. Place the hummus on a serving dish and create a well in the center; fill the well with mushrooms and pine nuts. Sprinkle with parsley and paprika; drizzle with olive oil.
- Garlic: 2 cloves
- Lemon juice: 50 ml
- Tahini: 360 g
- Canned chickpeas: 6 glasss
- Ground caraway: 1 teaspoon
- Coarse salt: to taste
- Pine nuts: 1 glass
- Chopped parsley: 1 tablespoon
- Paprika: to taste
- Olive oil: 1.5 teaspoon
