I have developed a passion for combining hummus with all kinds of toppings and experimenting with ingredients here and there. Classically, the delicious chickpea cream is also often garnished with meat or fish in the Levant. But there are also plenty of vegan options. And after my recipe for hummus with roasted Brussels sprouts was so well received, I went straight for the next project: Hummus with mushrooms and caramelised sumac onions. I’m a really big mushroom fan and so it was actually very clear very quickly what we were going to have this time. But just frying some mushrooms in a pan is not it. There has to be a certain kick….
Hummus with mushrooms and pomegranate syrup
When it comes to mushrooms, I always go for the brown kind. And then I also like the smaller ones, because they are a bit firmer and I like the texture better. For the combination with hummus, I sautéed them in olive oil, then deglazed with a dash of pomegranate syrup and seasoned with a pinch of cinnamon and a handful of coriander. Tastes pretty good on its own.
By the way, a friend of mine (THANK YOU Daniel!!!) made the pomegranate syrup himself – and you can taste it. In the Levant, it is customary to deglaze fried food with pomegranate syrup. This not only adds a nice fruity note, but also a wonderfully subtle bitter note and a wonderful acidity. And it goes perfectly with the roasted flavours of the roasted mushrooms.
Hummus, sumac onions & the crunch
I could shovel caramelised sumac onions into me by the spoonful. I just love the taste of the sweet onions, the roasted flavours and the tart and sour sumac. You almost can’t get more umami than that. Sorry, but Maggi can really go to pot on this one!
For that special crunch, the whole thing is topped with freshly roasted hazelnuts. Prepare a plate like this and hold your nose over it. If you don’t want to sink your face into it afterwards, I don’t know what else to do…
Recipe for Hummus with mushrooms and caramelised sumac onions
- Hand blender
- 1 Hummus (To recipe)
- 250 g Mushrooms
- 2 Onions
- 10 Tbsp Olive oil
- 1 Tbsp Pomegranate syrup
- 2 tsp Sumac
- 1 handful of Coriander
- 1 handful of Hazelnuts
- 1 Pinch of Cinnamon
- Salt, pepper
- olive oil for drizzling
- Toast the hazelnuts in a pan for a few minutes, leave to cool and chop coarsely.
- Slice the mushrooms.
- Peel the onion and cut into rings or half-rings.
- Coarsely chop the coriander.
- For the mushrooms, heat 5 tbsp olive oil in a pan and sauté the mushrooms with a little salt on medium-high heat for about 5 minutes. Add the pomegranate syrup, coriander and mix well. Add a pinch of cinnamon and season with salt and pepper.
- For the sumac onions, heat 5 tbsp olive oil in a pan and fry the onions on high heat for approx. 5 – 7 minutes. Add the sumac and a pinch of salt and mix together.
- Spread the hummus in a bowl or on a plate and top with the mushrooms and onions. Garnish with chopped hazelnuts and drizzle with a little olive oil.
- Serve with pita bread or baguette.