Mushroom Hummus Toast

Ingredients

• Tortillas1 count (40 g)
• Chickpeas1/2 cup (100 g)
• Garlic1 clove (3 g)
• Paprika1/2 teaspoon (2 g)
• Tahini1/2 tablespoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Mushrooms1/2 cup (35 g)
• Water1/4 glass (63 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Cut the tortilla into triangles and bake in the oven at 356 °F (180 °C) for 8 - 10 minutes or until browned. You can also toast in a pan over medium heat for 1 to 2 minutes.

3. 3

   Step 3

   Separately, mince the garlic and slice the mushrooms. If you have parsley, chop as much as you like.

4. 4

   Step 4

   Heat oil in a pan over medium heat. Once heated, add the mushrooms and half the garlic.

5. 5

   Step 5

   Stir-fry for 5-6 minutes, stirring constantly until they reduce in size.

6. 6

   Step 6

   Remove from heat, season with salt and pepper and set aside. If you decided to include parsley, add it now.

7. 7

   Step 7

   For the hummus: Place the chickpeas, olive oil, lemon juice, half of the paprika, garlic and tahini in the blender or food processor.

8. 8

   Step 8

   Season to taste with salt and pepper and add a little water.

9. 9

   Step 9

   Blend slowly and add water as needed to achieve the desired thickness.

10. 10

    Step 10

    Serve the hummus in a bowl and add the remaining paprika and mushrooms on top.

11. 11

    Step 11

    Serve with the toasted tortilla and if you wish, add onion cut into strips.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom Hummus Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.