Chashew hummus and chestnut mushrooms

Cashew Hummus with Pecorino Romano Cheese, Walnuts, Chestnut Mushrooms, and Dijon Mustard Drizzle:

Ingredients:

For the Cashew Hummus:

• 1 cup raw cashews, soaked overnight and drained

• 1 can (15 ounces) chickpeas, drained and rinsed

• 3 tablespoons tahini

• 2 cloves garlic, minced

• 1/4 cup fresh lemon juice (about 2 lemons)

• 2 tablespoons olive oil

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• Water (as needed to achieve desired consistency)

For the Toppings:

• 1/2 cup pecorino Romano cheese, grated

• 1/2 cup walnuts, toasted and roughly chopped

• 1 cup Chestnut mushrooms, cleaned and sliced

• 2 tablespoons Dijon mustard

Instructions:

1. Make the Cashew Hummus: a. In a food processor, combine the soaked and drained cashews, chickpeas, tahini, minced garlic, fresh lemon juice, olive oil, ground cumin, salt, and pepper. b. Process the mixture until it becomes smooth and creamy. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning if needed.

2. Toast the Walnuts: a. Place the walnuts in a dry skillet over medium-low heat. b. Toast them for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them. Remove from heat and let them cool before chopping.

3. Sauté the Chestnut Mushrooms: a. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. b. Add the sliced Chestnut mushrooms and sauté for about 5-7 minutes until they are tender and browned. Season with salt and pepper to taste.

4. Assemble the Dish: a. Transfer the cashew hummus to a serving bowl or plate, spreading it evenly.

5. Add the Toppings: a. Sprinkle the grated pecorino Romano cheese evenly over the cashew hummus. b. Scatter the toasted and chopped walnuts on top. c. Distribute the sautéed Chestnut mushrooms evenly over the hummus.

6. Drizzle with Dijon Mustard: a. In a small microwave-safe bowl, heat the Dijon mustard for about 10 seconds to make it easier to drizzle. b. Use a spoon or a squeeze bottle to drizzle the Dijon mustard over the hummus and toppings.

7. Serve: a. Serve the Cashew Hummus with Pecorino Romano Cheese, Walnuts, Chestnut Mushrooms, and Dijon Mustard Drizzle as a flavorful and satisfying appetizer or snack.

8. Optional Garnish: a. You can garnish with fresh herbs like parsley or a drizzle of extra olive oil if desired.