200 g portobello or cup mushrooms, diced
1 tbsp olive oil
2 cloves garlic, crushed
2 kale leaves, stems removed and leaves chopped
2 sprigs parsley, chopped
6 seeded crackers
200 g hummus
2 tbsp hummus
1
Heat oil in a medium pan. Add mushrooms and garlic to the pan and cook, stirring for 4-5 minutes until softened and fragrant.
2
Add kale leaves to the pan and continue to cook for a further 2 minutes. Add parsley and stir to combine.
3
To assemble, spread an even layer of hummus over each cracker. Top with the mushroom mixture and a sprinkle of dukkah.
Ingredients
200 g portobello or cup mushrooms, diced
1 tbsp olive oil
2 cloves garlic, crushed
2 kale leaves, stems removed and leaves chopped
2 sprigs parsley, chopped
6 seeded crackers
200 g hummus
2 tbsp hummus
Directions
1
Heat oil in a medium pan. Add mushrooms and garlic to the pan and cook, stirring for 4-5 minutes until softened and fragrant.
2
Add kale leaves to the pan and continue to cook for a further 2 minutes. Add parsley and stir to combine.
3
To assemble, spread an even layer of hummus over each cracker. Top with the mushroom mixture and a sprinkle of dukkah.