HUMMUS WITH MUSHROOMS

This hummus has made its way to our home from our beloved Lebanese restaurant in Valencia. There, you can try at least five different types of hummus, but our absolute favorite is the one with mushrooms! It’s incredibly tasty, creamy, and comforting - perfect for the colder months, yet versatile enough to enjoy in warmer seasons as well.

When it's mushroom season, I highly encourage you to experiment with this hummus using various types of mushrooms and discover your favorite variations. I have no doubt that you will fall in love with this hummus, especially as autumn approaches. Just whip up the hummus, boil some potatoes on the side, serve with refreshing vegetables, and dinner is ready!

Ingredients

• Creamy hummus (see recipe)

• 200 g of field mushrooms (or any of your favorite mushrooms)

• 0.5 of a blue onion

• 2-3 cloves of garlic

• Spices: salt, curry, cumin, dried onions and garlic

Instructions

First, I prepare the creamy hummus according to the recipe.

Next, I finely chop the onion and garlic cloves. I dice the mushrooms into small squares.

Everything goes into a preheated skillet, where I add a splash of water, sprinkle in the spices, and sauté for a few minutes until the mushrooms soften.

I place hummus in a bowl, creating a small well in the center where I add sautéed mushrooms.

I serve it with vegetable sticks, bread, pita, potatoes, or crackers.

Bon appetit!