Hummus with Girolles & Spiced Butter
Drogo
5 - 6
45 minutes
10 minutes
If you're looking for a delicious hummus with girolles recipe, this flavour-packed dish is the perfect way to make the most of seasonal wild mushrooms. Creamy homemade hummus is topped with buttery sautéed girolles and finished with fragrant spiced butter, creating an irresistible combination that's ideal as a starter, sharing platter or light lunch.
This easy girolles recipe transforms a simple dip into an elegant dish worthy of any dinner table.
Why You'll Love This Girolles Recipe
When girolles season comes around, we just can't get enough of them! As wonderful as they are stirred through pasta or served on toast, we think they're a brilliant topping for hummus, particularly with lots of spiced butter! This recipe makes a large tub of hummus that can be stored in the fridge, where it will last for around 4–5 days. Fry the mushroom topping just before serving to keep the girolles perfectly tender and full of flavour.
Ingredients
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500g fresh girolles
- 450g cooked chickpeas cooking them with baking soda helps the skins come off easily - use 1 tsp per 200-250g dried chickpeas
- 200g tahini
4 large cloves garlic, crushed or finely grated
- 4 tablespoons lemon juice
100-150ml ice cold water
Pul biber (Turkish chilli flakes)
Butter, melted
- Parsley leaves finely chopped
- Toasted pitta or other bread to serve
Directions
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Place the cooked chickpeas in a blender and process to a coarse paste, then add the garlic, lemon juice, tahini, and some salt. Puree this until fairly smooth, then slowly add the iced water until the hummus is the consistency you prefer. Check the seasoning and add more salt if necessary.
To serve, melt a good chunk of butter, and add the girolles. Allow to cook until they start to colour, then gently stir. Add a generous tablespoon of pul biber and cook a minute more.
Spread the hummus on a plate and top with melted butter and mushrooms, followed by some finely chopped parsley.
Ingredients you'll need
