Enlarge Credit: Todd Coleman 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
¼ 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; purée. 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.
No comments:
Post a Comment