Guest Post: White Bean Hummus with Spicy Air Fried Mushrooms

We have a guest in our kitchen today!  Carole of The Yum Yum Factor is sharing the recipe to her favourite appetizer with us!

This is my new favourite appetizer, although I have been known to make it my dinner from time to time as well. You may be unfamiliar with the Maras and Black Kurdish chilis, but you can order the Turkish chili flakes online if you can’t find them in the store. They are absolutely worth the effort because they both give a wonderful, earthy, slightly smoky flavour with a subtle hint of heat and are the bomb when used to season mushrooms. I also find switching out the chickpeas with white beans results in a lighter, less grainy dip with a more neutral flavour, so that these mushrooms can really shine. Scoop it all up with plenty of pita, baguette or sourdough and it’s up to you whether you use pumpkin seeds or the more expensive pine nut, but just make sure you use one of them because the crunch they provide is needed to balance out the smoothness of the bean dip.

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