Hummus with Crispy Mushrooms and Sumac

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 12 ounces oyster mushrooms, trimmed and torn into 1½-inch pieces
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
  • ⅛ teaspoon table salt
  • 1 lemon, quartered
  • 1 15 oz can chickpeas, rinsed
  • 2 t sumac, plus extra for serving
  • 1 recipe hummus (3 cups)
  • 1/4 cup fresh parsley leaves
  • 2 T chopped toasted pistachios

Directions

  1. Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until mushrooms begin to stick to bottom of skillet, 6 to 8 minutes. Reduce heat to medium-high and stir in 1 tablespoon oil and salt. Cook, stirring occasionally, until mushrooms are crisp and well browned, 8 to 12 minutes. Transfer to plate.
  2. Add remaining 1 tablespoon oil and lemon quarters, cut sides down, to now-empty skillet and cook over medium-high heat, until well browned on cut sides, 2 to 3 minutes; transfer to plate with mushrooms. Add chickpeas to oil left in again-empty skillet and cook until lightly browned, about 2 minutes. Off heat, add sumac and toss to coat. Season with salt and pepper to taste.
  3. Divide hummus among individual bowls. Top with mushrooms, chickpeas, parsley, and pistachios. Sprinkle with extra sumac and drizzle with extra oil. Serve with seared lemon quarters.