Mushroom and chickpea hummus
Ingredients
- 400g cooked chickpeas
- 1 tablespoon of tahini
- 1 lemon juice
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1 garlic clove
- ½ glass of water
- 250g of mushrooms
- Chorreón de Aove
- Sesame seeds and sunflower or pumpkin pipes to decorate
Let's cook
- Cut the mushrooms with slices and cook them in a pan or in your air fryer.
- Add all the ingredients in the Baso and crushing blender until you have the desired consistency. You can leave it less time for it to be less crushed or you can crush until you have a soft and creamy hummus texture.
- It serves with a splash of Aove and decorates with some mushroom pieces and topings seeds.
