These fantastic chickpea blini are a great way to kick off your holiday celebrations. Topped with hummus, mushrooms and porcini they are vegan and gluten free!
Course Appetizer
Cuisine Appetizers, gluten free, vegan
Keyword chickpea blini, Chickpea Blini with Hummus and Mushrooms, Delicious Everyday, hummus recipe, mushroom recipe
Begin by making the crepes. Combine the chickpea flour with the salt in a large bowl and whisk to combine. Add the water and whisk until smooth. Whisk in the olive oil and let the batter rest for 1 hour.
While the chickpea batter rests soak some beautifully pungent porcini in boiling water. Once rehydrated finely chop the porcini reserving the water.
Make the hummus by placing all of the ingredients in a food processor and processing until smooth. Taste, adjust seasonings as needed and refrigerate.
Lightly brush a 7-inch frying pan with olive oil and set it over medium heat. Add spoonfuls of batter. Cook for 1 minute, or until the edges start to turn brown. Flip and cook for 1 minute before transferring to a large plate. Repeat with the remaining batter.
Return the pan to a medium high heat and add the oil and mushrooms. Fry until golden. Add the finely chopped porcini, garlic and porcini water and cook until the liquid has evaporated. Season, to taste.
To serve top the blini with a spoonful of hummus and mushrooms and top with micro-greens.
Notes
You can pick up chickpea flour (also called besan flour) cheaply at your favourite Indian grocer.