Caramelized Leek Hummus with Charred Oyster Mushrooms

These mushrooms look super fancy and require minimal effort, which is great if you're not gifted in the kitchen yet desire Michelin star vibes.

Ingredients:

Hummus:

• 1 leek, diced

• 1 shallot, chopped

• 1/3 of a lemon

• 5 Garlic cloves

• 1/4 C + 3 Tbsp olive oil

• Can on chickpeas

• 1 Tbsp soy sauce

• 1/2 C tahini

• Handful basil and parsley

• I rosemary spring

• Salt and pepper to taste

Mushrooms:

• 1 package oyster mushrooms (~4 oz)

• 1/4 C + 2 Tbsp olive oil

• 1 Tbsp paprika

• 3 Tbsp soy sauce

• 1 Tbsp lemon juice

• 1/2 tsp cumin

• 1 Tbsp maple syrup

• 1 tsp pepper

Method (Hummus):

1. Preheat oven to 400 degrees F.

2. Caramelize the diced leak and shallot by putting in a saucepan at medium heat with 2 Tbsp of olive oil. Stir fairly often for 10 minutes or until translucent.

3. While cooking, roast the lemon slice and garlic cloves in the oven using a ramekin with a tablespoon of olive oil for 10 minutes or until charred.

4. In a blender, blend chickpeas, 1/4 C olive oil, tahini, the whole slice of charred lemon and garlic, caramelized leek and shallot mixture, and a handful of basil and parsley. Add more olive oil and salt and pepper as needed to smooth.

5. Transfer to a bowl and cool in the fridge for a few hours.

Method (Mushrooms):

• Tear oyster mushrooms and place in a mixing bowl.

• Add 1/4 C of olive oil, paprika, soy sauce, lemon juice, cumin, sesame seeds, and pepper. Marinade for at least 30 minutes.

• On a medium heated skillet, add 2 Tbsp olive oil and the marinated mushrooms.

• Press mushrooms with the back of a spoon or a meat press and cook 5 minutes per side.

• Serve on top of cooled hummus or just eat as is!