Mushroom & Caramelised Onion Hummus
As the days are getting longer and with Spring just around the corner, my brain is starting to switch into aperitif mode. Delicious little nibbles and a glass of wine in good company… there is nothing quite like it.
A good aperitif is made up of a variety of simple, easy-going and most importantly tasty little bites that can only bring a smile to your face. When it comes down to it, dips truly are my go-to! Quick to whip-up and so versatile, you can’t go wrong no matter your budget or the time of year. So let’s get into this mini series of colourful veggie hummuses!
Second in the round-up: this smooth & creamy Mushroom & Caramelised Onion Hummus. Its earthy tones & subtle warming flavours make it perfect come Autumn and all throughout Winter until early Spring. Drizzle a little walnut or sesame oil & sprinkle some toasted hazelnuts and feta on top for the perfect Pita bread dunking experience! Enjoy!
- Vegan Recipe -
MUSHROOM & CARAMELISED ONION HUMMUS
2 cloves of garlic, peeled & crushed
1 yellow onion
2 teaspoons on honey
250g of button mushrooms*
200g of chickpeas, drained
4-5 tablespoons of cold water**
2 tablespoons of tahini***
Juice & zest of ½ lemon
1 teaspoon of cumin
1 teaspoon of sumac
1-2 tablespoons of extra virgin olive oil****
Salt
Freshly grated pepper
1 teaspoon of walnut/sesame oil (optional)
Handful of hazelnuts, crushed & toasted (optional)
Handful of feta, crumbled (optional)
Handful of fresh parsley (optional)
Lightly clean the mushrooms with a damp paper towel and slice them.
Peel and slice the onion.
Heat up a drizzle of olive oil in a pan.
Add the onion and crushed garlic and sauté for a couple of minutes until golden.
Add the honey, a pinch of sumac and the sliced mushrooms. Stir and leave to stew on low heat, until starting to caramelise.
In the meantime, add the chickpeas, water, tahini, lemon juice & zest, cumin and sumac to a food processor fitted with the blade attachement.
Once the mushrooms are caramelised, add 2/3 of the pan to the food processor mix on high for a couple of minutes, or until mostly smooth.
Add the oil in a slow stream while blending, until incorporated. Season with salt and pepper to taste and then blend on high until the hummus is completely smooth.
Transfer the hummus to a bowl or a plate and add the rest of your caramelised mushroom and onions.
Finish off by sprinkling with your desired toppings - I used a drizzle of walnut oil, a handful of toasted hazelnuts, some crumbled feta, parsley and freshly grated pepper.
Notes: *If in season, use fresh beets - cook in boiling water until tender (you can easily slide a knife through) & then rinse under cold water to cool-down & maintain colour before adding to the mixer.
**Add extra water if needed, for a smoother finish.
***You can sub. the tahini for toasted sesame seeds.
****Add more or less olive oil based on desired consistency.
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