Go Back

Mushroom and Sun dried Tomato Hummus Toasties

Course: Appetizer


For the hummus:

  • 1 cup chickpeas soaked overnight
  • ¼ cup sun dried tomatoes with the preserved oil
  • 2-3 tbsp tahina sesame seed paste
  • 3 medium garlic cloves
  • 1 lemon
  • Salt to season
  • 3-4 tbsp Extra virgin olive oil

For the toasties:

  • 1 baguette I used the sesame seed crusted one for extra flavour; thinly sliced
  • Olive oil
  • 200 gms white mushrooms; sliced
  • 200 gms brown mushrooms; sliced
  • ½ inch ginger
  • 1 tsp paprika
  • Juice of ½ lime
  • ½ tsp dried thyme
  • Salt to season
  • 2-3 sprigs fresh coriander leaves; finely chopped
  • 1 cup sun dried tomato hummus


To prepare the hummus:

  • Boil the chickpeas with a bit of salt till well done and lightly mushy. Drain and keep aside.
  • Add the garlic cloves and the juice of ½ lemon to a food processor or blender and whizz.
  • Then add the sundried tomatoes along with the preserved oil and 2 tbsp tahina. Blend well for at least 2 minutes.
  • Next add the boiled chickpeas with a pinch of salt and blend well till smooth and creamy. Taste and adjust with lemon juice, salt and tahina if necessary.
  • Remove to a bowl, create little depressions with the back of your spoon and add the olive oil on top.

To prepare the toasties:

  • Preheat the oven (fan forced) to 180°C
  • Line a baking tray with oven proof paper and place the baguette slices; drizzle with olive oil lightly and bake till light golden brown. Takes about 8 minutes depending on the oven. Remember that the slices only need to crisp up.
  • Remove and keep aside.
  • To prepare the mushrooms, heat 2 tbsp olive oil in a pan and add the mushrooms. Cook on high heat for a minute and then add the grated ginger. Continue to cook for another minute and then reduce heat. Add the paprika, dried thyme, juice of ½ lemon and season with salt. Remove and keep aside.
  • To assemble the toasties, spread a little bit of the hummus over a baguette slice and spoon some mushrooms on top. Do this for all the slices.
  • Arrange on a platter and garnish the toasties with chopped coriander leaves and a touch of paprika.


The texture of the hummus is better when preparing the chickpeas from scratch as opposed to using tinned ones. But if you are pressed for time, you may use the tinned chickpeas too.
If using the hummus as a dip, add more olive oil and garnish with black olives and a pinch of paprika.