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Adapted from FLAVOUR, Ottolenghi’s amazing cookbook. While the hummus can
be made a day or two ahead of time, the mushrooms need to be made on the day
the dish will be consumed to avoid getting the mushrooms limp & chewy.
Remember to set aside 1-2 hours of marinating time for the mushrooms before you
start your journey with this recipe. It is all worth it! :-)
Hummus
300 g (roughly 11 oz) of cooked chickpeas
2 heads of garlic (top cut out to expose the cloves)
5 tablespoons of water or aquafaba (and some extra as needed)
2 tablespoons of tahini
2 tablespoons of lemon juice
Salt and pepper to taste
Mushrooms
140 g (roughly 5 oz) brown mushrooms (chestnut mushrooms) - quartered
120 g (roughly 4 oz) mushrooms – cut in half
1 garlic clove – crushed
2 tablespoons of lemon juice and 3 strips of finely shaved skin of the lemon
5-6 thyme sprigs
1 1⁄2 teaspoons maple syrup
1⁄2 to 1 teaspoon mildly spicy chili flakes
1 tablespoon finely chopped parsley
1. Preheat the oven to 400 ‘F (or 200 ‘C)
2. Sprinkle the heads of garlic with some salt and wrap them tightly in foil.
Place in a preheated oven for 40 minutes. When cooked, set aside and when
cool enough remove the foil and squeeze out the cooked garlic cloves.
Discard the skins.
3. While the garlic heads are cooking, prepare the mushrooms. Heat a non-
stick pan on high heat and add the mushrooms (you may need to do that in
batches to avoid mushrooms letting out too much liquid). The mushrooms
should sizzle and start to brown. After about 4 minutes turn the mushrooms
so each side is nicely charred. Cook for about 8 - 10 minutes making sure
they are nicely charred on each side. While mushrooms are sizzling, add all the other listed mushroom ingredients (except the parsley) in a medium sized bowl and mix well.
4. Once the mushrooms are done add them to the mix and let marinade for 1-2 hours.
5. To make the hummus mix all ingredients, keeping an eye on the water,
perhaps starting with half and adding little at a time, in a blender or food
processor and whiz until creamy. You can always add a few more
tablespoons of water later to achieve a creamy consistency.
6. Once all are ready, spread the hummus on a shallow bowl and make a well
in the center. Then add the mushrooms and the herbs & spices, without too
much of the marinade sauce, into the well. Drizzle some of the marinade
liquid over the plated hummus and mushrooms. Sprinkle with the parsley
and serve.
Enjoy!
