Roasted Maitakes + Kohlrabi Recipe
sunflower hummus, chickpea fritters + chives
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Ingredients
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Roasted Maitakes and Kohlrabi
Sunflower Hummus
Chickpea Fritters
Method
Roasted Maitakes and Kohlrabi
- 1
Prepare the Vegetables
Preheat your oven to 200°C (400°F). Clean the maitake mushrooms and chop them into bite-sized pieces. Peel the kohlrabi and cut it into thin slices or cubes.
- 2
Season the Vegetables
In a large bowl, combine the maitake mushrooms and kohlrabi. Drizzle with olive oil, and sprinkle with salt, black pepper, and garlic powder. Toss until well coated.
- 3
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.
- 4
Garnish
Once roasted, remove from the oven and sprinkle with fresh chives before serving.
Sunflower Hummus
- 5
Blend the Ingredients
In a food processor, combine sunflower seeds, garlic cloves, lemon juice, olive oil, salt, and water. Blend until smooth.
- 6
Adjust Consistency
If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is achieved.
- 7
Taste and Season
Taste the hummus and adjust the seasoning with more salt or lemon juice if needed.
Chickpea Fritters
- 8
Prepare the Mixture
In a food processor, combine canned chickpeas, chopped onion, garlic cloves, cilantro, cumin, flour, and salt. Pulse until a coarse mixture forms.
- 9
Form the Fritters
Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- 10
Cook the Fritters
In a large skillet, heat olive oil over medium heat. Add the fritters and cook for about 4-5 minutes on each side, or until golden brown.
- 11
