Serrano Hummus With Sautéed Mushroom Topping

Serrano Hummus With Sautéed Mushroom Topping




  • 3 cups cooked chickpeas
  • 1/4 cup tahini
  • 1/3 cup lemon juice
  • 1 teaspoon cumin
  • 1/4 cup olive oil
  • 1 tsp. chopped seedless jalapeño (or more, to taste)
  • 1/2 bunch cilantro
  • 1 clove garlic
  • 1 tsp. Maple Syrup
  • Salt to taste


Mushroom Topping
  • 300 grams of chopped mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • Juice of 1/2 yellow lemon
  • 1/2 teaspoon paprika
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons sesame seeds



  • Prepare hummus by blending all ingredients in a food processor. Taste and adjust seasoning. Reserve
  • Prepare the sauce to marinate the mushrooms by mixing all the ingredients. Taste and adjust seasoning.
  • Marinate the chopped mushrooms with this sauce for 10 minutes to absorb the flavor. Strain and reserve the juice.
  • Spread them on a baking sheet and bake them at 200C for 15 minutes, stirring halfway through cooking and check if they are golden brown. Return them to the oven if they lack time.
  • Spread the hummus on a platter and arrange the mushrooms on top. You can drizzle a little of the sauce in which you marinated the mushrooms on them.
  • Add a drizzle of olive oil, sprinkle with salt, sesame seeds and parsley.
  • Eat with Botko's Grain-Free Crackers
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