4 Serves
25 Mins
Combine the hummus, harissa, and water in a food processor. Blend until the mixture reaches a smooth, spreadable consistency, adding more water if necessary to adjust the thickness.
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FrenchVitamin E
4 mg / 15 mgVitamin K
613 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
331 µg / 400 µgCalcium
216 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
1231 mg / 4,700 mgSodium
864 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Slice the mushrooms using a chef's knife and heat a frying pan over medium-high heat. Sauté the mushrooms until they are golden brown and crispy.
Push the mushrooms to one side of the frying pan and add the spinach. Cook for 2 minutes until the spinach is just wilted.
Toast the bread slices if desired, then spread a generous layer of the harissa hummus onto each piece. Top with the sautéed mushroom and spinach mixture and serve immediately.
35
g39
g21
g
Italian