Tender hummus with chickpeas and mushrooms

To tell the truth, if you've ever been to the Levant (Israel, Syria, Jordan, Lebanon) and tried this masterpiece of local cuisine, you won't go anywhere without hummus. You miss it, you sing about it, you start cooking it yourself just after returning from the airport. This versatile chickpea appetizer can be served as a separate dish with fresh vegetables or with chips, pita bread, or pita bread. It is scientifically proven that eating chickpea dishes, particularly hummus, significantly reduces the likelihood of cardiovascular problems. This vegetarian dietary dish also improves gastrointestinal function, lowers blood sugar levels and is beneficial for the metabolism, treats the urogenital system and contains many vitamins and lots of iron, which are needed during Lent.

How to cook tender chickpea hummus with mushrooms step by step with photos

	1. Wash the chickpeas and soak in warm water for 6 hours.
	2. Drain the water. Peel chickpeas and boil until tender. Drain the water.
	3. Slice mushrooms, onion and fry in olive oil. Add chopped garlic, ground black pepper and salt to taste.
	4. Grind the cooked chickpeas and mushrooms in a blender. Add lemon juice, tehina, olive oil. Grind again. Grind until no peas or lumps remain until steamed. If you can't find ready-made tehina. You can make it at home. Mince dried and cooled sesame seeds in a blender (grind in a coffee grinder) - 1 tbsp., vegetable oil (odorless) - 4 tablespoons. spoons, salt - to taste.
	5. Put ready hummus in silicone forms for 1 hour and place in the fridge. Before serving, gently remove from the molds. Serve with fresh vegetables, chips, pita chips or pita bread. Bon appetit!