This hearty hummus is high in B vitamins, Selenium, Iron, Copper, Potassium, Magnesium, Manganese, Zinc.
It also provides 2.24g of leucine.

Categories

Nutrition

(Per serving)
  • Energy: 598.5 kcal / 2502 kJ
  • Fat: 17.2 g
  • Protein: 34.6 g
  • Carbs: 59.3 g

Cook Time

  • Preparation: 10 min
  • Cooking: 10 min
  • Ready in: 20 min
  • For: 2 serving

Ingredients

  • 2 Brine (from kalamata olives)
  • Instructions

    1. Lightly toast coriander seeds. Remove them from heat when they start smelling nice and set them aside. Grind them once they cool down.
    2. On a non-stick pan toast mushrooms and garlic. Simply put them on the pan and let them toast on low-medium heat covered. Fli[ them after about five minutes. They should be crispy on the outside.
    3. Thinly chop fresh parsley and put it in a food processor with all the ingredients. I chopped and used half the toasted mushrooms in the hummus and the other half to dip. Process into a smooth consistency. You might need to add a bit of water to get real creamy hummus.
    4. Pour over 1-2 tbsp brine from black kalamata olives.