- 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
- 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