Mapo hummus
-----------

:term:`Medium`, :term:`leftovers`

Hummus with a mapo tofu twist.

Source: :cite:cts:`xiaohongshu:hummus` and Jingwen.

.. image:: /graphics/mapo_hummus.jpg
   :width: 40%
   :align: center

Ingredients
^^^^^^^^^^^

* Cooked :term:`Chickpeas`, around 200g.
* :term:`Tofu`, around 150g.
* two cloves of :term:`garlic`
* :term:`Doubanjiang`
* :term:`Mushroom`, a strong dried kind preferably
* :term:`Sichuan pepper`
* Half a :term:`Lemon`
* One scoop of :term:`Peanut butter`

Some optional but recommended toppings

* Cherry :term:`Tomato`
* Pine nuts
* :term:`Basil`

Steps
^^^^^

For the hummus
""""""""""""""

Cut the tofu in cubes and blanch it for 5 minutes.
Blend it with the chickpeas, lemon juice, peanut butter, one clove of garlic, and a pinch of salt.
Add a bit of water too if necessary.

For the sauce
"""""""""""""

Pre-soak the mushrooms in water.

Fry a tablespoon of doubanjiang in some oil until fragrant, then add some minced garlic and fry for one more minute.
Add the mushrooms, diced, about 100ml of warm water, a tablespoon of soy sauce, and the sichuan pepper.
Let it boil for 5 minutes.

Thicken the sauce with a corn starch slurry.

Presentation
""""""""""""

Assemble the hummus on a plate, cover with the sauce in a top layer, and top with the nuts, herbs, and diced tomatoes.
Eat it with bread or corn chips.