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Hummus with Girolles and Spiced Butter
Hummus with Girolles and Spiced Butter
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Feeds 5 - 6 people 
Prep time 45m
Cook time 10m
Description
When girolles season comes around we just can’t get enough of them! As wonderful as they are stirred through pasta or served on toast, we think they’re a brilliant topping for hummus, particularly with lots of spiced butter!
This makes a large tub of hummus that can be stored in the fridge where it will last for around 4-5 days. Fry the mushroom topping just before serving.
- 500g fresh girolles
- 450g cooked chickpeas (cooking them with baking soda helps the skins come off easily - use 1 tsp per 200-250g dried chickpeas)
- 200g tahini
- 4 large cloves garlic, crushed or finely grated
- 4 tablespoons lemon juice
- 100-150ml ice cold water
- Pul biber (Turkish chilli flakes)
- Butter, melted
- Parsley leaves, finely chopped
- Toasted pitta or other bread, to serve
- Place the cooked chickpeas in a blender and process to a coarse paste, then add the garlic, lemon juice, tahini, and some salt. Puree this until fairly smooth, then slowly add the iced water until the hummus is the consistency you prefer. Check the seasoning and add more salt if necessary.
- To serve, melt a good chunk of butter, and add the girolles. Allow to cook until they start to colour, then gently stir. Add a generous tablespoon of pul biber and cook a minute more.
- Spread the hummus on a plate and top with melted butter and mushrooms, followed by some finely chopped parsley.
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