Chickpea Blini with Hummus and Mushrooms

These fantastic chickpea blini are a great way to kick off your holiday celebrations. Topped with hummus, mushrooms and porcini they are vegan and gluten free!

📝 Ingredients

• 1 cup chickpea flour (Garbanzo Bean or Besan)
• 1/2 tsp salt
• 1 cup water
• 2 tsp olive oil
• olive oil for frying
• HUMMUS:
• 2 cups cooked chickpeas (garbanzo beans)
• 2 tbs tahini
• 1 clove garlic
• juice of 1 lemon
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbs to 2 water
• MUSHROOMS:
• 3 tbs dried porcini mushrooms
• 1/3 cup boiling water
• 500 g button mushrooms (sliced, 17 oz)
• 1 tbs to 2 olive oil (for frying)
• 1 clove large of garlic (finely chopped)
• salt and pepper (to taste)
• TO SERVE:
• microgreens

👨‍🍳 Instructions

1. 1Begin by making the crepes. Combine the chickpea flour with the salt in a large bowl and whisk to combine. Add the water and whisk until smooth. Whisk in the olive oil and let the batter rest for 1 hour.
2. 2While the chickpea batter rests soak some beautifully pungent porcini in boiling water. Once rehydrated finely chop the porcini reserving the water.
3. 3Make the hummus by placing all of the ingredients in a food processor and processing until smooth. Taste, adjust seasonings as needed and refrigerate.
4. 4Lightly brush a 7-inch frying pan with olive oil and set it over medium heat. Add spoonfuls of batter. Cook for 1 minute, or until the edges start to turn brown. Flip and cook for 1 minute before transferring to a large plate. Repeat with the remaining batter.
5. 5Return the pan to a medium high heat and add the oil and mushrooms. Fry until golden. Add the finely chopped porcini, garlic and porcini water and cook until the liquid has evaporated. Season, to taste.
6. 6To serve top the blini with a spoonful of hummus and mushrooms and top with micro-greens.