Black Trumpet & Black Tahini Hummus
Recipe by Luke Jefford
Black trumpet mushroom and black tahini go together like alcohol & bad decisions, Perfectly. Dark humour for a dark dip.
Earthy Horn of Plenty, or Black Trumpet, if you’re across the pond, is a mushroom I’ve been using professionally for some time. It’s rich, fruity, earthy, nutty and somewhat truffley. It was only last year that I found a spot to forage for them in the wild. A much better reward than ordering from someone else’s efforts.
Black tahini is properly smokey and the two are a great fit for one another! We used chickpeas for our dip, but you could use another pea. I imagine black-eyed peas would be a good substitute. Maybe next year.
Padron peppers are a particularly good fit as vessels for this mighty dip!
Ingredients
First Stage
150g Horn Of Plenty Mushrooms
800g Tin Chickpeas (Peas drained)
6 Garlic Cloves (Peeled)
2 Lemons (Juice Only)
1 Heaped Tablespoon Black Tahini
300ml Rapeseed Oil or Olive Oil
Table Salt (To Taste)
Onion Seeds (Optional)
Method
Pop everything in the blender and pour in your oil. Season with salt once blended to your taste. (If using a hand blender then chuck your oil in to begin with).
Caramelise some padron peppers and top the dip with some more oil and onion seeds.
Enjoy :)
