Hi peeps ♡
It's chanterelle season in Austria and I have a great 20 minute recipe for you guys: creamy hummus with mint & fried chanterelles
Have you ever tried the combination of chanterelles, hummus and mint? I recently ate this great dish in a restaurant and had to cook it straight away because it tasted amazingly good! The mint makes the hummus so wonderfully fresh and summery. Together with the fried chanterelles it is simply a culinary delight ♡
Here is a little story about the ingredients I used. It is often the case that Mediterranean recipes require ingredients that sometimes cannot be sourced regionally. However, this is not the case at all with this recipe:
- the chickpeas come from a farmer in Burgenland. I buy them in the so-called “farmer's school shop”, which offers various specialties and products from local farmers,
- the mint is self-grown from the garden,
- the chanterelle mushrooms are currently in season,
- and I baked the sourdough bread myself. Incidentally, the flour comes also from a family in Burgenland that still grows ancient types of ancient grain, such as 'Waldstaude'.
So as you can see, even my Mediterranean recipe can be regional and climate-friendly ♡
By the way, you can find recipes for sourdough bread here on the blog and also on my Instagram Feed!
Here is the recipe:
Hummus with chanterelles
Equipment
- Mixer
Ingredients
- 150 g chanterelles
- 250 g chickpeas pre-cooked, from the can
- 40 g of olive oil
- 2 tbsp tahini sesame paste
- 20 g of water cold
- 1 piece of garlic clove
- 15 g mint fresh
- 1 tbsp lime juice alternative: lemon juice
- 1 pinch of salt
- 1 pinch of pepper freshly ground
- ½ tsp caraway seeds ground
- 1 tsp sesame seeds or hemp seeds to sprinkle
Instructions
- Put the canned chickpeas in a colander and rinse with cold water. Keep a few chickpeas aside (you will need them for decoration later). Clean the chanterelles, wash the mint and shake dry. Put everything aside.
- Now add the chickpeas to a blender and process together with olive oil, tahini and lime juice to a homogeneous mass.Tip: You can also use your hand blender for this step.
- Now add cold water, fresh mint, salt, pepper, and caraway seeds and mix for about 3 minutes until smooth and creamy.Tip: If the hummus is too thick, just add a little bit more cold water.
- Heat a pan with 1 teaspoon of olive oil and fry chanterelles for 3 minutes on both sides. Season to taste with salt and pepper.
- Distribute 2-3 tablespoons of hummus in each of 2 bowls and garnish with fried chanterelles. Drizzle everything with olive oil and refine with finely chopped mint, salt, pepper and hemp seeds or sesame. Finally, add the chickpeas that you held back in step 1.
- Serve this tasty hummus recipe with a slice of fresh sourdough bread or pita. Bon Appetit ♡
Notes
Here is another tasty tip:
You can also roast the chickpeas with the chanterelles in the pan to garnish. Not only does it look pretty, it also tastes really delicious ♡
Here you can find a Pita recipehere on my blog.
