Cep Hummus

cep oil
mushroom garum
Cep Hummus
Serves 6

Hummus might just be the perfect go-to sharing bowl for the dinner table, or your best friend for those late evening snacks. Give your hummus a rich twist with our earthy Cep Oil.

Cep Oil
Cep Oil
Mushroom Garum
Mushroom Garum
Ingredients

350gย canned chickpeas, rinsed and drained
80ml lemon juice
2 cloves of garlicย minced/finely grated
90g tahini
40ml iced water
1 teaspoon cumin
60 ml Smoked Mushroom Garum

For finishing
Cep Oil
Italian Parsely, chopped

To taste
Cayenne pepper
Salt

Method
  • Add the chickpeas to a large pot and cover with a generous amount of water. Bring theย pot to a boil and skim off any foam that floats to the top. Reduce the heat and simmerย the chickpeas until very tender. Remove the pot from the heat and let the chickpeas sit inย the water until needed.
  • Combine the lemon juice and garlic and let the garlic macerate for 10 minutes. Strain theย mixture through a sieve and discard the garlic.ย 
  • Add the garlic-lemon juice to the cup of a blender along with the tahini and iced water.ย Blend until smooth and creamy. Add the cumin and Smoked Mushroom Garum, and useย a slotted spoon to add the chickpeas to the blender. Blend to combine, and thenย increase the speed and start blending while adding the chickpea cooking liquid graduallyย to loosen the mixture as needed. Continue to blend for several minutes and keep addingย the chickpea liquid to keep the mixture the viscosity of a thick, creamy salad dressingย (the hummus will thicken significantly when cold). Pour the hummus into a bowl orย container and refrigerate until completely chilled.
  • Transfer the chilled hummus into the desired serving vessels and drizzle generously withย the Cep Oil. Shower the hummus with the chopped parsley and sprinkle with cayenneย pepper.ย 

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