Hummus with Hen of the Woods Mushrooms

Name: Hummus with Hen of the Woods Mushrooms
Total time: PT0D0H0M
Yield: 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; 1 ⁄ 4 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

Serves
makes 6 Cups

TODD COLEMAN

Chef Michael Solomonov gave us the recipe for this silky, cumin-laced chickpea spread, which gets contrasting texture and a savory boost from a tangle of mushrooms. It's served at Solomonov's restaurant Zahav in Philadelphia. This recipe first appeared in the 2012 SAVEUR 100, with the article Zahav.

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
¹⁄₄ 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

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Instructions

Step 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.

Step 2

Make the hummus: Process lemon juice and garlic in a food processor until smooth. Add tahini, chickpeas, cumin, and salt; puree. 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.

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.
Make the hummus: Process lemon juice and garlic in a food processor until smooth. Add tahini, chickpeas, cumin, and salt; puree. 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.