Wild Mushroom Hummus 🧆
Summer is on its way and that can only mean warm summer evenings in the garden with picnic style food and this delicious wild mushroom hummus!
What do you like to dip into your hummus? Carrots, pitta bread, breadsticks – the list is endless really! 🧆
- Sprouted Hummus
- 200g sprouted chickpeas
- 1 tsp bicarbonate of soda
- 1 regular ice cube
- 100g light tahini
- 50ml Hemp Oil
- 50g Hemp Seed Hearts, toasted
- 4 cloves roasted garlic
- 1 tbsp smoked water
- 1 tbsp white miso
- 50g preserved lemon
- CBD Salsa Macha
- 100g Hemp Seed Hearts, toasted
- 150ml Hemp Oil
- 1 dried ancho chilli, soaked and deseeded
- 1 dried chipotle chilli, soaked and deseeded
- 1 dried habanero chilli, soaked and deseeded
- 50g sun blushed tomato
- 1/2 orange, zest and juice
- 1 lemon, zest and juice
- 1 tsp coriander seeds, toasted and crushed
Method
Place the sprouted chickpeas in a large saucepan and cover with double the amount of water. Add 1 tsp bicarbonate soda and cook the chickpeas for 20 minutes or until soft.
Drain the chickpeas from the water, rinse them and let them cool completely.
Then blend the chickpeas with the ice and tahini until smooth. Once smooth, add the other ingredients
Place a large frying pan on a medium heat, add the hemp seeds and very lightly toast until slightly golden.
Make an oil by blending the oil, chilies, tomatoes, orange juice only, salt and garlic. Blend until well combined. Taste
Pour the oil into a small bowl and add the hemp seeds, CBD, remaining citrus, coriander seeds & salt. Store in a sealed container until ready to use.
Serve the hummus in a bowl or plate with the salsa macha and wild leaves. Enjoy with bread, crackers or crudités,