1 jar

Ingredients: 125 grams (chestnut) mushrooms (cleaned and finely chopped), 130 grams chickpeas, 1 small red onion (finely chopped), 2 cloves of garlic (finely chopped), ½-1 tbsp white tahini, possibly 1-2 tbsp chickpea liquid, salt and pepper to taste.

Step 1

Place a frying pan on the stove and add a dash of water. Stir-fry the mushrooms in the pan. After about three minutes, turn off the heat.

Step 2

Place the chickpeas, red onion, garlic, white tahini and drained mushrooms in the food processor, blender or tall measuring cup. Puree until you have a fairly smooth hummus. It may contain some coarse pieces, if you like. Is it too dry? Then add some chickpea moisture anyway. Season further with salt and pepper if necessary.

Step 3

Spoon the hummus into a glass jar that you can close. Delicious as a dip, but also very tasty on a sandwich.

Step 4

Take 1-2 slices of sourdough spelled bread and spread the sandwiches with your mushroom hummus. Finish with, for example, slices of cucumber, tomato or whatever you have at home. Also very tasty with sprouts!

Step 5

Do you want to take your sandwiches with you? You can spread the sandwiches in your Boho Tiffin or you can spread your sandwiches later.