Mapo hummus

Medium, leftovers

Hummus with a mapo tofu twist.

Source: Foddie V [7] and Jingwen.

Ingredients

• Cooked Chickpeas, around 200g.

• Tofu, around 150g.

• two cloves of garlic

• Doubanjiang

• Mushroom, a strong dried kind preferably

• Sichuan pepper

• Half a Lemon

• One scoop of Peanut butter

Some optional but recommended toppings

• Cherry Tomato

• Pine nuts

• 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.