Batch Cooking Day 5: Hummus with Roasted Mushrooms
Today is the last day of our Batch Cooking Weekly Plan, and we have prepared a delicious finale for you: Hummus with Roasted Mushrooms. If you've missed the other days so far, don't worry! You can read about them in our previous blog posts. The Batch Cooking Basics article gives you all the information you need to get off to a successful start, and the Prep Day with Shopping List has the list of ingredients needed for this week, as well as tips on how to prepare.
Already prepared in the refrigerator
Today we're going to use prepped ingredients that we prepped on Prep Day . This makes cooking on Day 5 a breeze. We've already chopped mushrooms and herbs, as well as mixed our own hummus. Now let's dive right into the roasted mushroom hummus recipe.
Recipe: Hummus with roasted mushrooms
Ingredients:
- Approx. 400 g mushrooms of your choice
- 25 g parsley
For the topping:
- Black sesame as topping
- pine nuts as a topping
Step 1: Roast the mushrooms
- Fry the mushrooms of your choice in a pan without oil over medium heat until lightly browned.
- Add the chopped herbs and continue frying for about 1-2 minutes until fragrant.
Step 2: Serve
- Spread the homemade hummus on a plate.
- Add the roasted mushrooms and herbs on top.
- Sprinkle with black sesame seeds and pine nuts to add a delicious crunch and flavor.
Voilà! Your hummus with roasted mushrooms is ready to serve. Enjoy this healthy and flavorful meal as the crowning conclusion of our batch cooking weekly plan. Remember to store the leftover ingredients and hummus in airtight containers so you can enjoy them in the days to come. We hope you enjoyed our batch cooking adventure and gained lots of new cooking skills. Stay tuned and keep discovering delicious recipes!
