Delicious Hummus made with Shiitake powder

Name: Delicious Hummus made with Shiitake powder
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 140 g dried chickpeas; 1 bay leaf; 60 g tahini; 1 Tbsp dried grated Shiitake (Shiitake powder); 110 ml water from boiling the chick peas; 1 clove grated garlic; 50 ml olive oil; 1 Tbsp lemon juice; 1 little pepper; 1/2-1 tsp salt; ○ a little cumin powder; ○ a little paprika; ○ a little dill or Italian parsley

Tony Sugimoto @cook_24898834

Japan

Guanylate in dried Shiitake has the effect of strengthening the other ingredients' Umami taste and creating a delicious flavor. 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.

Cooking video:
https://youtu.be/Kq7d5_o1x44

"Exploring Umami Using Shiitake Powder"
https://youtu.be/__vQxdQmKnY

Common toppings:
pumpkin and sunflower seeds; pine kernels; olives.

Eaten with:
pitta bread; rye bread; vegetables; tortilla.

Cooking video:
https://youtu.be/Kq7d5_o1x44

"Exploring Umami Using Shiitake Powder"
https://youtu.be/__vQxdQmKnY

Tony Sugimoto @cook_24898834

Japan

Common toppings:
pumpkin and sunflower seeds; pine kernels; olives.

Eaten with:
pitta bread; rye bread; vegetables; tortilla.

Cooking video:
https://youtu.be/Kq7d5_o1x44

"Exploring Umami Using Shiitake Powder"
https://youtu.be/__vQxdQmKnY

Common toppings:
pumpkin and sunflower seeds; pine kernels; olives.

Eaten with:
pitta bread; rye bread; vegetables; tortilla.

Cooking video:
https://youtu.be/Kq7d5_o1x44

"Exploring Umami Using Shiitake Powder"
https://youtu.be/__vQxdQmKnY

Saved

Ingredients

60 mins

2 people

140 gdried chickpeas
1bay leaf
60 gtahini
1 Tbspdried grated Shiitake (Shiitake powder)
110 mlwater from boiling the chick peas
1 clovegrated garlic
50 mlolive oil
1 Tbsplemon juice
1little pepper
1/2-1 tspsalt
○ a little cumin powder
○ a little paprika
○ a little dill or Italian parsley

Saved

Steps

60 mins

1

Quickly wash the chickpeas and soak overnight in at least three times as much water as peas.
2

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.
3

Drain the chickpeas in a colander (cooked weight 300g). Set aside most of the water. Set aside a few chickpeas for garnishing later.
4

Taking the dried Shiitake you have grated to a powder, add it to the water you boiled the chickpeas in.
5

Blend the cooked chickpeas in a mixer for around two minutes until smooth.
6

Add the chickpea water, tahini, garlic, and lemon juice, and blend for around one minute.
7

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.
8

Place in a dish and use the back of a spoon to create a swirl pattern. Garnish with the chickpeas you set aside earlier.
9

To finish, add topping. Drizzle to taste with olive oil.