Mushrooms and Kale with White Bean Hummus

Name: Thermomix recipe: Mushrooms and Kale with White Bean Hummus
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 x 400g Tins Cannellini Bean(s) drained and rinsed; 2 limes juice; 2 cloves garlic; 20 Grams Extra Virgin Olive Oil (EVOO); pink salt flakes and pepper to taste; 50 Grams butter; 500 Grams assorted mushrooms, sliced or broken into pieces; 20 Grams Extra Virgin Olive Oil (EVOO); 4 spring onions, cut into 1 inch lengths.; 2 cloves garlic; 1/2 Bunch kale leaves, torn; pink salt flakes and pepper to taste; Sourdough bread 1 thick slice per person, toasted to serve; 100 Grams feta, crumbled; 1 Tablespoon toasted sesame seeds; 1 Handful fresh coriander or cilantro leaves

Serves 4-6 Prep Time 10 minutes Cook Time 10 minutes Rated:

Well we loved this one! This makes an awesome light lunch or go harder with the sourdough and more veggies for a delish vegetarian dinner.

We just loved this one. And it is so pretty as well isn't it? This dish was a quickie lunch just for the team one day, but it turned out so well we took a pic, wrote it up and deemed it important enough to go into the Insider Club! We suggest toast, but it is also great without the added carbs.

We think you will love it too! Come join us quick!

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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.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!