Mushroom Crostini with Harissa Hummus
1 loaf Thin, Crusty Bread such as french stick
500 g Mushrooms sliced
2-3 handfuls Fresh Spinach
1 14oz can chickpeas
1 clove garlic
1 tbsp Lemon Juice
1 tbsp Tahini
1 tbsp olive oil
2-3 tbsp Water
1/4 tsp Ground Cumin
2-3 tbsp Harissa Paste adjust depending on how spicy you want the hummus
To make the hummus, place all ingredients in a food processor and blend until smooth. Adjust the amount of water and harissa pasta depending on how thick and spicy you want your hummus. It should still be spreadable. Set the hummus aside.
Slice the mushrooms and fry in a shallow pan until they are golden and crispy. Once they are ready, push them to one side of the pan and add the spinach to wilt.
To assemble the crostini, spread some hummus on a slice of the bread (you can toast it if you like), then top with some spinach and mushrooms. Serve immediately.