Roasted Mushroom Hummus with Orange Kumara Sticks
250g Meadow Mushrooms Swiss Brown - sliced
3-4 tbsp olive oil
2 garlic cloves - chopped
390g-400g can chickpeas - liquid drained
2 tbsp tahini paste
3 tbsp lemon juice
2 tsp cumin
125g goats cheese
salt & black pepper to taste
Preheat oven to 200ºC. Place sliced mushrooms and garlic on a foil covered baking sheet. Drizzle with 1 tablespoon of olive oil. Roast mushrooms in the oven for 12-15 minutes, tossing mushrooms and garlic in the oil every 5 minutes.
Remove from oven and allow to cool to room temperature. In a food processor, place all ingredients, but only ½ of the goats cheese. Process until smooth. While processor is working, drizzle in 2-3 tablespoons of olive oil until you get the consistency you desire.
Taste and check seasoning adding salt and pepper. Crumble and stir through the other ½ of the goats cheese. Serve as a dip or spread with peeled and sliced orange kumara sticks.
Serves 4.
Recipe by Tracy Scott
3-4 tbsp olive oil
2 garlic cloves - chopped
390g-400g can chickpeas - liquid drained
2 tbsp tahini paste
3 tbsp lemon juice
2 tsp cumin
125g goats cheese
salt & black pepper to taste
Preheat oven to 200ºC. Place sliced mushrooms and garlic on a foil covered baking sheet. Drizzle with 1 tablespoon of olive oil. Roast mushrooms in the oven for 12-15 minutes, tossing mushrooms and garlic in the oil every 5 minutes.
Remove from oven and allow to cool to room temperature. In a food processor, place all ingredients, but only ½ of the goats cheese. Process until smooth. While processor is working, drizzle in 2-3 tablespoons of olive oil until you get the consistency you desire.
Taste and check seasoning adding salt and pepper. Crumble and stir through the other ½ of the goats cheese. Serve as a dip or spread with peeled and sliced orange kumara sticks.
Serves 4.
Recipe by Tracy Scott
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