Photos by Hannah Burne
It was clear to me this recipe would be the first one to be featured on my new blog, as it was the first recipe in my cookbook as well.
Hummus is one of my favourite things to eat – when I go back home to see my family in Israel, it is always the first thing we do together – go to our favourite hummus place in Yafo (and then of course head to the beach). It is often my last stop before the airport as well – there is something special about this meal; it’s an experience I share my family, it brings up so many beautiful memories, and of course, it’s delicious, filling and a quick way to satisfy your hunger and your soul…
You see, hummus places in Israel are like pizza places in North America. You can find them on every other street corner. Everyone has their favourite hummus place, which they stay loyal to. You walk in, they probably already know you and what you like to order, and usually within a couple of minutes you have a big bowl of hummus in front you. You get to choose your toppings and it comes with fresh pita bread and a variety of salads on the side. Then, voilà! You have a wholesome, filling, delicious meal. These are my favourite toppings and, even though this portion would usually feed 1 person in a hummus place, you are welcome to share it…!
Prep time: 10 mins
Cook time: 10 mins
(Nut free optional)
- 2 cups cooked chickpeas
- 1/2 cup water
- 2 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/4 cup tahini
Spiced Seared Mushrooms
- 1 tbsp oil
- 2 cups sliced mushrooms
- 1/2 cup cooked chickpeas
- 1/2 tsp cumin powder
- 1/2 tsp paprika powder
- 1/4 tsp ground pepper
- 1/4 tsp sea salt
- 1 tbsp water
- 2 tbsp chopped parsley
- 1 tbsp pine nuts (omit for a nut-free option)
- 1 tbsp olive oil
- 1/4 tsp paprika
Blend all hummus ingredients, except tahini, in a blender. Then add tahini and blend again into a creamy texture.
Heat a medium pan and add the oil. Sear mushrooms on medium heat for 5 minutes, until golden. Add chickpeas, cumin, paprika, pepper, salt, and water and sear for 2 more minutes.
Place hummus on a plate, top with seared mushrooms and garnish with pine nuts, parsley, olive oil, and paprika.
Best served with fresh Whole Wheat Pitas.
You can use canned chickpeas, or, if you want to cook your own (it tastes better and is a lot cheaper), I recommend cooking a big batch of chickpeas. Soak the dried chickpeas for at least 8 hours in cold water, then cook for 2 hours until you can squish a chickpea between your fingers. Then, freeze in smaller portions so that you always have ready-to-go, homemade chickpeas.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
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100 vegan recipes from my food journeys around the world.