Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Created from years of making hummus
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1 mixed pound mushrooms, cleaned + sliced (you can get as fancy as you wish here – button and crimini work well)
1 Lemon, cut for juice
2 garlic cloves, one cut in half + one minced
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
1/2 teaspoon fresh rosemary
Sea salt + fresh cracked pepper
1 teaspoon butter + 1 teaspoon olive oil
Small glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
Fresh cracked pepper
1-2 tablespoons sauteed mushrooms, reserved
Mixed fresh herbs, finely chopped – thyme, parsley, rosemary, and marjoram
1) Heat a large saute pan with butter and olive oil. Add mix of sliced mushrooms, one minced garlic clove, half of the fresh thyme, rosemary, and marjoram. Sprinkle with sea salt and fresh cracked pepper. Saute until golden brown.
2) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, juice from half the lemon, small garlic clove, sauteed mushrooms, remaining fresh herbs, and freshly cracked pepper and a pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 tsp of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
2) Place hummus in a shallow bowl and dress with reserved sauteed mushroom mix, a drizzle of extra virgin olive oil, a sprinkling of flaky sea salt and freshly cracked pepper, and a mix of fresh garden herbs. This hummus is delicious with fresh thyme, parsley, a pinch of rosemary, and chives on top.
Serve the mushroom hummus with raw, fresh veggies and warm flat breads. Even better the next day with crispy kale and runny eggs.