Hummus with Porcini Mushrooms
Ingredients
Hummus
- 200 grams precooked chickpeas
- 1 tablespoon sesame paste
- 1 clove garlic
- 1 bunch parsley
- 1 teaspoon salt
- Black pepper to taste
- Juice of 1 lemon
- 1 teaspoon paprika
- Oil to taste
- Hot water approximately 1 coffee cup
- 1 teaspoon paprika
Porcini mushrooms
- 300 grams porcini mushrooms
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 clove garlic
- Parsley to taste
Preparation
Wash and slice the porcini mushrooms.
Heat the oil with a clove of garlic.
Once the oil is flavored, add the porcini mushrooms.
Brown them over high heat to toast them immediately.
Then add salt, pepper, and chopped parsley, and brown again until they are golden brown.
In the meantime, blend all the hummus ingredients by adding a little oil and hot water a little at a time until a nice thick cream is formed.
Put the hummus in a serving dish, sprinkle with paprika, and add the browned mushrooms on top in the middle.
Serve with toasted croutons.
