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Recipe by Orly Kaniel

Hummus with Hot Onion and Mushrooms

Ingredients

Hummus

  • salt, to taste

  • water to add as needed (about 1/2 a glass or a bit more, depending on the chickpeas)

Hot Onion and Mushroom Topping

  • 2 to 3 spoonfuls of oil, such as Gefen Canola Oil

  • 1 medium-size sliced onion long slices

  • 1/2 a pound sliced white or small portabella mushrooms. If they are tiny, no need to slice.

  • salt, to taste

  • pepper, to taste

Directions

Prepare the Hummus

1.

In a food processor, place the cooked chickpeas.

2.

Add the rest of the ingredients: Freshly squeezed juice from 1/2 a lemon, garlic, salt, and tahini. Mix well, and add water as needed till it becomes pasty, but not too watery or thick. Taste to adjust salt and lemon.

3.

Once you have a very smooth pasty hummus, you are done.

4.

Use a spatula to scoop out and place in a sealed container to preserve freshness.

Prepare the Topping

1.

In a pan, put the oil, add onions, and sauté for a few minutes till the sliced onion turns golden, or slightly brown. Remove from the pan.

2.

In the same pan, add some oil if needed and the sliced mushroom. Mix well on a medium flame until fully cooked but not overly cooked.

3.

On a large serving plate, smear the hummus generously around on the edges of the plate, leaving the center with little or no hummus. After warming up the mushroom mix, place it in the center of the platter. Dash some paprika and a few leaves of parsley to garnish.

4.

You are ready to serve a lovely, delicious dip for Shabbat, a BBQ or just a tasty smear on warm pita bread.

Hummus with Hot Onion and Mushrooms

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Chava
Chava
19 days ago

Looks delicious!!!!! Can’t wait to make it IYH!!!

Orly Kaniel
Orly Kaniel
Reply to  Chava
15 days ago

Would love to hear from you how it turned out.
enjoy it.
Orly K.