Sourdough Bread, sliced
250g Chestnut Mushrooms, chopped
3 cloves of garlic, chopped
Salt and Pepper
1 tin of butter beans
2 tablespoons of tahini
1 tablespoon maple syrup
50ml Extra Virgin Olive Oil
10g Dried Oregano
To top, fresh lemon thyme and oregano
To make the butter bean hummus, simply drain the tin and pop the butter beans in a blender. Then add 1 garlic clove, dried oregano, tahini, maple syrup, olive oil and salt and pepper to taste. Blend until completely smooth. (should take around 1-2 minutes).
Meanwhile, in a frying pan, add your chopped two garlic cloves to 2 tablespoons of olive oil, allow to fry for 1 minute, then add the mushrooms. Stir until they have reduced in size and are softened. Season with salt and pepper.
Pop the Sourdough slices in a toast until crunchy and browned.
Slater on the bean hummus, then the garlicky mushrooms and fresh herbs. Serve immediately