450 kcalMushroom Hummus Crostini
25 min serves 4
VeganDairy-Free
21gprotein72gcarbs10gfat
Ingredients
- •1 loaf crusty bread
- •1 pound mushrooms
- •2 handfuls spinach
- •14 oz canned chickpeas, drained and rinsed
- •1 clove garlic
- •1 tbsp lemon juice
- •1 tbsp tahini
- •1 tbsp olive oil
- •2 tbsp water
- •¼ tsp ground cumin
- •2 tbsp harissa
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Method
Adapted from foodista.com
- To make the hummus, place all ingredients in a food processor.
- Blend until smooth. Adjust the amount of water and harissa pasta depending on how thick and spicy you want your hummus. It should still be spreadable.
- Set the hummus aside.
- Slice the mushrooms.
- Fry in a shallow pan until they are golden and crispy.
- Once they are ready, push them to one side of the pan.
- Add the spinach to wilt.
- To assemble the crostini, spread some hummus on a slice of the bread (you can toast it if you like), then top with some spinach and mushrooms.
- Serve immediately.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.