Truffle Hummus with Oyster Mushrooms

Truffle Hummus with Oyster Mushrooms

Indulge in this luxurious truffle hummus topped with crispy oyster mushrooms and crunchy chickpeas. The creamy hummus is made with chickpeas, tahini, garlic, lemon juice, and a hint of truffle oil for a decadent flavour. Roast oyster mushrooms with olive oil and salt until crispy, and season chickpeas with garlic, onion, paprika, and parsley for added crunch. Blend the hummus ingredients until smooth, adding ice cubes and water gradually. Serve the hummus on a plate, creating a well in the middle to place the roasted mushrooms and chickpeas on top. Drizzle with olive oil for a final touch of richness. Elevate your dip game with this unforgettable truffle hum

Serves: 2

35 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients for Truffle Hummus:

  • 1 tin of chickpeas
  • 3 tbsp tahini
  • 1 garlic clove
  • 0.5 a lemon, juiced
  • 1 ice cube
  • 1 tbsp truffle oil (to taste)
  • Salt
  • 100ml ice water

Ingredients for Mushrooms:

  • 500g oyster mushrooms
  • 1 tbsp olive oil
  • Salt

Ingredients for Crispy Chickpeas:

  • 1 tin of chickpeas
  • 1 tsp garlic powder
  • 1 tsp onion granules
  • 1 tsp paprika
  • 1 tsp dried parsley

🔄Natalia Rudin's Suggested Substitutes

Tahini Almond Butter or Sunflower Seed Butter
Truffle Oil Truffle Salt or Truffle Paste
Oyster Mushrooms Button Mushrooms or Shiitake Mushrooms

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