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n a blender, pour the drained chickpeas, the lemon juice, the cream, the tahini and 1 tbsp of olive oil. Add salt and pepper.
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Mix together until obtaining a homogeneous and creamy paste.
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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.
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At the end of cooking, add the vinegar cream and glaze the mushrooms for 1 minute while mixing.
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Reserve the mushrooms on a plate.
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In the same pan add spinach and cook for a few seconds until reduced by half.
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In a deep plate, pour the hummus, add salt and pepper and pour the last tbsp of olive oil.
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Place the glazed mushrooms and spinach.
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Serve with blini or pita bread.