Porcini Hummus
Servings
8Serving size
1/4 cupThis recipe can easily be multiplied and makes great leftovers. The hummus keeps well in the refrigerator for 4 – 5 days if tightly covered.
Ingredients
| 1 ounce Mushrooms, shiitake, dried (or dried porcini or portobello) |
| 1 cup Water (boiling) |
| 2 clove Garlic, raw (minced) |
| 1/2 lemon yields Lemon juice |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 Tbsp. Olive oil |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Drain the mushrooms and retain the liquid from the mushrooms.
Place the garlic, lemon juice, and half of the beans in a food processor and process for about 30 seconds or until blended.
Add the rest of the beans, the reconstituted mushrooms, olive oil, salt, pepper, and 8 Tablespoons of the mushroom water to the mixture and process until it's your desired texture.
Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I have had a lot of variations of hummus in the last few years but this one, inspired by a version I tasted recently, is one of the best non-traditional versions.