Shichimi Togarashi

Recipe to try

Bok Choy & Shiitake Hummus Plate with Shichimi Togarashi

Serves: 4

Ingredients

• 1 teaspoon Shichimi Togarashi
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups sliced shiitake caps
• 2 cups baby bok choy, washed and chopped
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons water
• Pita wedges, for serving

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add sliced shiitake caps. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in baby bok choy, washed and chopped and cook until wilted.
3. Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
4. Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.