Hummus with Hen of the Woods Mushrooms

Hummus with Hen of the Woods Mushrooms
Hummus with Hen of the Woods Mushrooms
A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.Todd Coleman

Chef Michael Solomonov gave us the recipe for this silky, cumin-laced chickpea spread, which gets contrasting texture and a savory boost from a tangle of mushrooms. It's served at Solomonov's restaurant Zahav in Philadelphia. This recipe first appeared in the 2012 SAVEUR 100, with the article Zahav.

Hummus with Hen of the Woods Mushrooms
This silky, cumin-laced chickpea spread gets contrasting texture and a savory boost from mushrooms.
Yield: makes 6 Cups

Ingredients

  • 1 cup pine nuts
  • 1 tsp. extra-virgin olive oil, plus more
  • Canola oil, for frying
  • 1 lb. thinly sliced mushrooms, preferably hen of the woods or oyster
  • Kosher salt, to taste
  • 14 cup fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 12 oz. tahini (available at Amazon)
  • 6 cups canned chickpeas, rinsed
  • 1 tsp. ground cumin
  • 1 tbsp. finely chopped parsley
  • Paprika, to garnish

Instructions

  1. Heat oven to 300°. Toss pine nuts and olive oil in a bowl until evenly coated. Transfer to a baking sheet; bake, stirring occasionally, until golden brown, about 10 minutes. Set aside. Pour canola oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. working in batches, add mushrooms, and fry until crisp, about 4 minutes. Transfer to paper towels to drain and season with salt.
  2. Make the hummus: Process lemon juice and garlic in a food processor until smooth. Add tahini, chickpeas, cumin, and salt; puree. Spread on bottom of a serving dish, forming a shallow well in center; fill well with mushrooms and pine nuts. Sprinkle with parsley and paprika, and drizzle with olive oil.