Mushroom and Chickpea Dip

[Guest guest]

Mushroom and Chickpea Dip

Source: www.mushroommadness.com.au

 

 

1/2 cup olive oil

1 small brown (yellow) onion, finely chopped

4 tsp ground cumin

400 g (14 oz) cup mushrooms, chopped

300 g (10 1/2 oz) can chickpeas (garbanzos), rinsed and drained

1/2 cup thick plain soy yoghurt

4 tsp tahini

4 tsp lemon juice

1/2 cup chopped chives

salt and ground black pepper, to taste

 

 

1. Heat 2 tbsp (8 tsp) oil in a heavy-based frying pan over

medium-high heat. Add onion and cumin and cook, stirring often, for 5

minutes.

 

2. Increase heat to high, add mushrooms and cook, stirring

occasionally, for 5 minutes or until mushrooms are tender and pan

juices have evaporated. Set aside to cool.

 

3. Meanwhile, place chickpeas, 2 tbsp (8 tsp) yoghurt, tahini, lemon

juice and remaining oil in a food processor. Process until smooth.

Transfer to a medium bowl. Process mushrooms until finely chopped.

 

4. Stir mushroom mixture and remaining yoghurt into chickpea mixture.

Stir through chives and season with salt and pepper. Cover and

refrigerate for 1 hour.

 

5. Sprinkle with extra chives and drizzle with oil to serve, if desired.

 

 

Makes 3 cups.