Truffle Hummus with Crispy Oyster Mushrooms and Chickpeas
Ingredients
- 1 tin of chickpeas
- 3 tbsp tahini
- 1 garlic clove
- 1/2 a lemon, juiced
- 1 ice cube
- 1 tbsp truffle oil (or to taste)
- Salt
- 100ml give or take ice water
Mushrooms
- 500g oyster mushrooms
- 1 tbsp olive oil
- Salt
Crispy chickpeas
- 1 tin of chickpeas
- 1 tsp garlic grabber
- 1 tsp onion granules
- 1 tsp paprika
- 1 tsp dried parsley
Preparation
Tear the mushrooms, drizzle with olive oil and salt, and roast in the oven at 200°C for 25-30 minutes.
Drain the chickpeas and dry well, then drizzle with olive oil and spices, season with salt, and roast at the same time as the mushrooms.
Meanwhile, in a blender, add chickpeas, lemon juice, garlic, tahini, and salt, and mix for 1 minute.
Add the ice cube and a splash of water at a time, mixing until smooth.
Finally, add the truffle oil and blend until smooth.
Pour the hummus onto a plate, make a well in the middle to sit the mushrooms and chickpeas on top, drizzle over some olive oil, and serve.
Notes
This truffle hummus is topped with crispy oyster mushrooms and crunchy chickpeas, making it perfect for elevating your dip game.
