Tapas Exotic Mushroom Hummus
Ingredients
- 200 g mixed mushrooms of choice
- 1 tbsp coconut oil
- 1 tbsp balsamic vinegar
- 1 cup of cooked black beans (if canned then rinsed and drained)
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tsp soaring Free cordyceps powder
- 1 tsp thyme
- 1 tsp sumac
- 1 tsp garlic powder
- ½ tsp salt
- ¼ cup water
Instructions
- Thinly slice the mushrooms and cook on a medium heat in coconut oil and balsamic vinegar until soft. Allow to cool completely.
- Blend or pulse together all the ingredients to form a smooth dip - add more of less water depending on desired consistency.
- Serve with seed crackers and raw vegetables.
- Store in an airtight container in the fridge for 3-5 days.
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