Hummus with Traditionally Cretan Cheese & mushrooms with bbq sauce

Ingredients

For Hummus:

200gr boiled chickpeas

250gr Traditionally Cretan Cheese Kalogeraki

1 spoonful cumin

1 garlic clove

1/2 lemon juice

1 cup extra virgin olive oil

5 spoonfuls tahini

6-7 spoonfuls water

Salt

For mushrooms:

500gr various mushrooms (porcini, pleurotous, white, etc.)

4 spoonfuls olive oil

Salt

For bbq sauce:

1 medium onion finely chopped

1 spoonful olive oil

150gr ketchup 

2 ½  spoonfuls brown sugar

1 ½ teaspoon sweet paprika

2 ½ spoonfuls balsamic vinegar

2 ½  spoonfuls Worcestershire  sauce

30gr grated ginger

 

Implementation

Prepare the bbq sauce in a pan where you add olive oil and onion for 4-5' to saute, add sugar and stir until it melts, then balsamic vinegar, Worcestershire sauce, ginger, ketchup and sweet paprika. Stir until you get a thick sauce. Alternatively you may use a ready made bbq sauce.

Slice the mushrooms (~2cm slices), put in a bowl and slightly salt, add the bbq sauce and stir with your hands to cover them evenly. Keep a bit of the sauce for serving. Put mushrooms on a greaseproof paper in a pan and bake in 180C for about 10' until the get soften and caramelized. Serve hot.

For hummus, blend in food processor all ingredients together except Traditionally Cretan Cheese Kalogeraki, add oil gradually and blend until you have a smooth mixture, then add Traditionally Cretan Cheese crushed with hands and blend again the mixture. If it is too thick then add 1-2 spoonfuls more water.

Serve hummus with baked mushrooms on top and a bit of Traditionally Cretan Cheese, olive oil & the rest of bbq sauce. Enjoy!