Got 15 minutes to make lunch? Make this nourishing vegan chickpea hummus bowl with spiced oyster mushrooms. It’s full of plants and full of flavour.
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Serves
2
Drained Cooked Chickpeas
Baking Soda
Red Onion
Oyster Mushroom
Tahini
Garlic Clove
Lemon
Ice Cube
Water
Ground Coriander
Ground Cumin
Ground Cinnamon
TO SERVE (OPTIONAL):
Sumac
Fresh Parsley
Pitta Bread
Serves
2
Drained Cooked Chickpeas
Baking Soda
Red Onion
Oyster Mushroom
Tahini
Garlic Clove
Lemon
Ice Cube
Water
Ground Coriander
Ground Cumin
Ground Cinnamon
TO SERVE (OPTIONAL):
Sumac
Fresh Parsley
Pitta Bread
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the drained chickpeas to a saucepan. Fill it with boiling water, add the baking soda and leave to boil for a few mins (this softens the outer skin of the chickpeas for a smoother hummus). Drain and set aside.
Step 2.
Meanwhile, thinly slice your red onion and shred your mushrooms using two forks.
Step 3.
Heat a glug of olive oil in a large frying pan over a medium heat. Add the red onion and fry for a few minutes until starting to soften.
Step 4.
Add the chickpeas, tahini, garlic, juice of the lemon, water and ice cubes to a blender and blitz, adding more water, salt and lemon as needed to achieve your desired taste and consistency.
Step 5.
Add the mushrooms to the pan with the onions and fry for a few mins until golden. Add your spices and salt, mix to combine and leave to cook off for 30 seconds until fragrant.
Step 6.
To serve, add the hummus to a bowl and top with the spiced mushrooms. Sprinkle over the sumac and fresh parsley and serve with some warm pitta bread, if you like.
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Notes (1)
A
Abigail D.
3 months ago
Added a splash of red wine vinegar to the red onions before adding mushrooms to the pan
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