Name: Hummus with Crispy Mushrooms and Sumac Chickpeas
Total time: 33 min
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-ounce) can chickpeas , rinsed; 2 teaspoons sumac , plus extra for serving; 3 cups hummus; ¼ cup fresh parsley leaves; 2 tablespoons chopped toasted pistachios

Why This Recipe Works

This hummus meal is super-satisfying and is all about plants. Here, we opt for sautéed mushrooms, made irresistible by selecting oyster mushrooms; when roughly shredded, these mushrooms take on lacy, crispy edges, and you’ll want to eat them straight from the pan. Chickpeas tossed in sumac with a squeeze of caramelized lemon offer a bright flavor counterpoint to the rich hummus and well-textured mushrooms. More texture and a slight sweetness come from a final sprinkling of chopped pistachios.

Before You Begin

You can substitute halved portobello mushrooms, sliced thin, for the oyster mushrooms. You can use storebought hummus, but we also recommend our homemade Ultracreamy Hummus in this recipe. Sumac is an essential seasoning in Mediterranean and Middle Eastern cuisines, and it's a great addition to any spice collection. We recommend using it to flavor vegetables, season kebabs and grilled meat, sprinkle on eggs, and even flavor cocktails.

Instructions

Cook 12 ounces torn oyster mushrooms and ¼ cup 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 extra-virgin olive oil and ⅛ teaspoon table salt. Cook, stirring occasionally, until mushrooms are crisp and well browned, 8 to 12 minutes. Transfer to plate.

Add remaining 1 tablespoon oil and 1 quartered lemon, 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 1 rinsed can chickpeas to oil left in again-empty skillet and cook until lightly browned, about 2 minutes. Off heat, add 2 teaspoons sumac and toss to coat. Season with salt and pepper to taste.

Divide 3 cups hummus among individual bowls. Top with mushrooms, chickpeas, ¼ cup fresh parsley leaves, and 2 tablespoons chopped toasted pistachios. Sprinkle with extra sumac and drizzle with extra oil. Serve with seared lemon quarters.