The Fluffiest Hummus You Have Ever Had – Served With Oyster Mushrooms

• For the hummus:

  • 200 g chickpeas
  • 1 Tbsp tahini
  • 2 Tbsp olive oil
  • 2 cloves garlic
  • 20 ml chickpea water
  • juice of a lemon
  • salt and pepper to taste

  For the mushrooms:

  • 350 g oyster mushrooms
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated onion
  • 1/2 tsp coriander powder
  • Salt and pepper to taste
  • 3 Tbsp olive oil for cooking
  • To serve: fresh parsley and lemon zest

• • Place the cooked mushrooms on top of the hummus. For a burst of freshness, garnish with chopped fresh parsley and a sprinkle of lemon zest.

• • Begin by boiling the chickpeas for approximately 2 hours. To expedite the process, it’s recommended to soak the chickpeas overnight before boiling. Remember to reserve 20 ml of water before draining them once they are cooked.
  • Meanwhile, prepare the oyster mushrooms. In a non-stick pan, add the sliced mushrooms and cook them until they turn golden-brown. Season the mushrooms with the ingredients mentioned above.
  • Now, let’s move on to the fluffy hummus. In a food processor, combine the boiled and drained chickpeas, tahini, olive oil, garlic, lemon juice, and salt and pepper to your taste.
  • Blend the mixture until it becomes smooth, then add the reserved chickpea water from the first step. This will enhance the creaminess of your hummus.
  • For an extra touch to make your hummus exceptionally fluffy, add 2 ice cubes into the food processor while blending.
  • Continue blending until the hummus reaches the desired consistency, and you’ll have a heavenly creamy hummus ready.