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Creamy Hummus with Spinach and Glazed Mushrooms
For 2 people
Preparation time: 10 min, cooking time: 5 min
[ingredients title=”Ingredients”]
- 250g chickpeas
- 1/2 lemon juice
- 3 tbsp of light cream (vegetal cream for a vegan recipe)
- 1 tsp of tahin
- Salt
- Pepper
- 3 tbsp of olive oil
- 6 Mushrooms of Paris
- 2 handfuls of spinach
- 1 tsp of cream of balsamic vinegar
[/ingredients]
PREPARATION
- In a blender, pour the drained chickpeas, the lemon juice, the cream, the tahini and 1 tbsp of olive oil. Add salt and pepper.
- Mix together until obtaining a homogeneous and creamy paste.
- In a skillet, sauté the mushrooms. When they start to lose their water, add 1 tbsp of olive oil and cook for 5 minutes while mixing.
- At the end of cooking, add the vinegar cream and glaze the mushrooms for 1 minute while mixing.
- Reserve the mushrooms on a plate.
- In the same pan add spinach and cook for a few seconds until reduced by half.
- In a deep plate, pour the hummus, add salt and pepper and pour the last tbsp of olive oil.
- Place the glazed mushrooms and spinach.
- Serve with blini or pita bread.
Creamy Hummus with Spinach and Glazed Mushrooms
For 2 people Preparation time: 10 min, cooking time: 5 min
Ingrédients
- 250 g chickpeas
- 1/2 lemon juice
- 3 tbsp of light cream (vegetal cream for a vegan recipe)
- 1 tsp of tahin
- Salt
- Pepper
- 3 tbsp of olive oil
- 6 Mushrooms of Paris
- 2 handfuls of spinach
- 1 tsp of cream of balsamic vinegar
Instructions
-
n a blender, pour the drained chickpeas, the lemon juice, the cream, the tahini and 1 tbsp of olive oil. Add salt and pepper.
-
Mix together until obtaining a homogeneous and creamy paste.
-
In a skillet, sauté the mushrooms. When they start to lose their water, add 1 tbsp of olive oil and cook for 5 minutes while mixing.
-
At the end of cooking, add the vinegar cream and glaze the mushrooms for 1 minute while mixing.
-
Reserve the mushrooms on a plate.
-
In the same pan add spinach and cook for a few seconds until reduced by half.
-
In a deep plate, pour the hummus, add salt and pepper and pour the last tbsp of olive oil.
-
Place the glazed mushrooms and spinach.
-
Serve with blini or pita bread.