Mushrooms and Kale with White Bean Hummus

Need

• White Bean Hummus

• 2 x 400g Tins Cannellini Bean(s) drained and rinsed
• 2 limes juice
• 2 cloves garlic
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• pink salt flakes and pepper to taste BUY

• The Rest

• 50 Grams butter BUY
• 500 Grams assorted mushrooms, sliced or broken into pieces
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 4 spring onions, cut into 1 inch lengths.
• 2 cloves garlic
• 1/2 Bunch kale leaves, torn
• pink salt flakes and pepper to taste BUY
• Sourdough bread 1 thick slice per person, toasted to serve Recipe
• 100 Grams feta, crumbled
• 1 Tablespoon toasted sesame seeds
• 1 Handful fresh coriander or cilantro leaves

Do

1  

To make the Hummus, place all ingredients into the Thermomix bowl and cook 5 min/90°C/speed 4. Blend 20 sec/speed 7 Scrape and repeat.

2  

Place butter in a pan over medium heat. Fry mushrooms until tender and golden. Set aside.

3  

Heat EVOO in the pan and fry spring onions and garlic for a couple minutes, till browning, then add kale leaves and stir till the leaves have wilted. Season with salt and pepper.

4  

To serve, swirl hummus onto toast or just directly onto a plate, top with greens, feta, mushrooms, sesame seeds and coriander leaves. Drizzle with more EVOO if you wish.