MUSHROOM AND GARLIC HUMMUS MOUSSE
with extra virgin olive oil, coconut oil spread, soy sour cream, basil and tarragon. Superb!
Makes 2-1/4 cups
15.5 oz. can garbanzo beans (chick peas), drained and rinsed to remove all foam
1/4 c. extra virgin olive oil
3 fresh peeled garlic cloves
1/2 t. sea salt
1 T. light brown sugar
1 T. dried basil
1/2 t. dried tarragon
1/8th t. red cayenne pepper
1 T. peeled finely chopped fresh ginger
1/2 c. plain soy sour cream
1/4 c. coconut oil spread at room temperature (Olivio), is gluten-free
7.5 oz. (drained wt.) jar sliced mushrooms, drained well
finely crushed dried thyme for garnish
additional extra virgin olive oil for garnish
dippers of choice
Place garbanzo beans in food processor and process till mealy.
Add olive oil and process till thick.
Add garlic, salt, brown sugar, basil, tarragon, red cayenne pepper, ginger, sour cream and coconut spread. Process till creamy.
Add drained mushrooms. Pulse food processor 2-3 or more times to disperse mushroom evenly but coarsely throughout hummus. (Don’t process just pulse the mushrooms.) You want some texture.
Pour into covered container and refrigerate several hours or overnight, or serve right away.
If you refrigerate it first, then when ready to serve add about 1/4 – 1/3 c. additional soy sour cream to fluff it up.
Transfer to decorative serving dish. Sprinkle with a little dried finely crushed thyme, then drizzle with a little extra virgin olive oil.
Serve with dippers of choice: Triscuit crackers (I used Cracked Pepper and Olive Oil flavored), kettle potato chips, French baguette slices or pan-fried whole grain flour tortilla wedges. Frito Lay Kettle brand potato chips are gluten-free.
Notes: When made a day ahead, the garlic will become more prominent as it sets.