Hummus with Harissa Mushrooms

This is our go-to hummus recipe–it’s silky, rich and absolutely delicious, with a citrusy tang from our Preserved Lemon Paste. Yes, blending the ingredients in a Vitamix makes the hummus super smooth, but even in a food processor it will come out great, albeit grainy. Hummus can certainly stand alone, drizzled with olive oil and sprinkled with Fiery Harissa. But we love toppings on our hummus, and mushrooms are a classic! 

When cooking the mushrooms, you can swap in other seasonings for the harissa. Our Shawarma, Ras el Hanout and Za’atar all make great substitutions.

 

Serves 4-6

INGREDIENTS

Hummus:
2 cans (each 15 ounces) chickpeas, drained 
1 cup water
½ cup tahini paste
1 tablespoon New York Shuk Preserved Lemon Paste
½ garlic clove, grated
Salt

Harissa mushrooms:
12 ounces Smallhold Shiitake Mushrooms (Lion’s Mane will work great as well in this recipe)
1 small yellow onion, peeled and finely chopped
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 garlic clove, finely chopped
2 tablespoons New York Shuk Harissa with Preserved Lemon
½ teaspoon New York Shuk Fiery Harissa, plus more as needed
¼ teaspoon salt, plus more as needed
3 tablespoons water
2 tablespoons toasted pine nuts

Finished Hummus with Harissa Mushrooms

COOKING & ASSEMBLY

  1. To prepare the hummus, in a Vitamix blender, combine the chickpeas, water, tahini paste, Preserved Lemon Paste and garlic and blend until smooth. Taste and adjust the seasoning with salt.

  2. To prepare the harissa mushrooms, remove the stems from the mushrooms and discard. Very finely chop the caps. Set aside.

  3. Heat a large fry pan over medium-high heat and add the onion. Cook, stirring occasionally, until the onion starts to caramelize, 1-3 minutes. Add 2 tablespoons of the olive oil and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the chopped mushrooms and the remaining 3 tablespoons olive oil and cook, stirring occasionally, for 1-3 minutes. Add the garlic and cook, stirring occasionally, until the mushrooms start to get a golden color. Stir in the Harissa with Preserved Lemon, Fiery Harissa, salt and water and cook, stirring occasionally, for 5 minutes longer. Taste and adjust the seasoning with salt and Fiery Harissa if you would like more heat.

  4. On a serving plate, place a big dollop of hummus and swirl with the back of a spoon. Top with the mushrooms, drizzle with olive oil and sprinkle with the pine nuts.