Delicious Hummus made with Shiitake powder

Hummus with Shiitake, which blends tahini and boiled chickpeas, with a 1:5, brings out the aroma as cheese. I love this Hummus! If you are cooking your Hummus, you should add the shiitake powder to the chickpea cooking liquid, which you will add to the Hummus to mix. Dried Shiitake's guanylate enhances the umami taste of the other ingredients and creates a delicious taste. This means you can reduce the usual amount of salt by a third. Boiling chickpeas increases their weight by around 2.2 times. Common toppings: pumpkin and sunflower seeds; pine kernels; olives. Eaten with: pitta bread; rye bread; vegetables; tortilla. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. "Exploring Umami Using Shiitake Powder" https://youtu.be/__vQxdQmKnY

World

Traditional

Shiitake powder

Vegan

Appetizers

Vegitable

Ingredients (2 people) (60 mins)

140 g dried chickpeas
1 bay leaf
60 g tahini
1 Tbsp dried Shiitake (Shiitake powder)
110 ml water from boiling the chick peas
1 clove grated garlic
50 ml olive oil
1 Tbsp lemon juice
a little pepper
1/2~1 tsp salt
a little cumin powder-A
a little paprika-A
a little dill or Italian parsley-A

Steps

Quickly wash the chickpeas and soak overnight in at least three times as much water as peas.

Adding up to three times the amount of water, add the bay leaf and bring to the boil on a high heat. Then simmer on a low heat for about 30 minutes until the chickpeas are soft.

Drain the chickpeas in a colander (cooked weight 300g). Set aside most of the water. Set aside a few chickpeas for garnishing later.

Taking the dried Shiitake you have grated to a powder, add it to the water you boiled the chickpeas in.

Blend the cooked chickpeas in a mixer for around two minutes until smooth.

Add the chickpea water, tahini, garlic, and lemon juice, and blend for around one minute.

While blending in the mixer, add olive oil little by little, and use the chickpea water to adjust consistency. Add salt and pepper to taste.

Place in a dish and use the back of a spoon to create a swirl pattern. Garnish with the chickpeas you set aside earlier.