Creamy Hummus with Spinach and Glazed Mushrooms

For 2 people Preparation time: 10 min, cooking time: 5 min


  • 250 g chickpeas
  • 1/2 lemon juice
  • 3 tbsp of light cream (vegetal cream for a vegan recipe)
  • 1 tsp of tahin
  • Salt
  • Pepper
  • 3 tbsp of olive oil
  • 6 Mushrooms of Paris
  • 2 handfuls of spinach
  • 1 tsp of cream of balsamic vinegar


  1. n a blender, pour the drained chickpeas, the lemon juice, the cream, the tahini and 1 tbsp of olive oil. Add salt and pepper.
  2. Mix together until obtaining a homogeneous and creamy paste.
  3. In a skillet, sauté the mushrooms. When they start to lose their water, add 1 tbsp of olive oil and cook for 5 minutes while mixing.
  4. At the end of cooking, add the vinegar cream and glaze the mushrooms for 1 minute while mixing.
  5. Reserve the mushrooms on a plate.
  6. In the same pan add spinach and cook for a few seconds until reduced by half.
  7. In a deep plate, pour the hummus, add salt and pepper and pour the last tbsp of olive oil.
  8. Place the glazed mushrooms and spinach.
  9. Serve with blini or pita bread.