This Roasted Chanterelle Hummus is a Summer Tradition at 610 Magnolia

When August hits in Kentucky, local chanterelles descend upon the kitchen of 610 Magnolia, and chef/owner Edward Lee is ready with a plan for the earthy, buttery beauties. “We slow-roast the chanterelles and purée them with tahini, lemon juice, roasted garlic purée, extra-virgin olive oil, water, salt, and just enough chickpeas to give it structure,” he says of the ...