Portobellos With Chickpeas and Tahini

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Thick-as-steak mushrooms get topped with a silky hummus-esque puree and full chickpeas, for a amazingly elegant meal for two. Serve with a salad, if you’d like.

Ingredients

2 ample portobello mushrooms (about 1 pound)
2 tablespoons positive 1 spoon extra-virgin olive oil, divided
2 ail cloves
2 teaspoons crushed sumac
2 tablespoons caller citrus juice
1/2 spoon good oversea salt, oregon much to taste
One (15-ounce) tin no-salt added chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoonful caller thyme leaves
2 teaspoons sesame seeds
2 teaspoons achromatic sesame seeds (optional; whitethorn substitute achromatic sesame seeds)

Nutritional Facts

Per serving

Calories
517
Fat
30 g
Saturated Fat
4 g
Carbohydrates
49 g
Sodium
436 mg
Protein
19 g
Fiber
15 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Greenfeast: Autumn, Winter” by Nigel Slater (Ten Speed Press, 2020).

Tested by Joe Yonan.

Published September 26, 2020

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Updated March 17, 2026

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