Hummus with oyster mushrooms and za’atar
We love to top hummus with a variety of different ingredients including soft boiled eggs, pickles, diced lamb, or even just a simple swirl of olive oil and some parsley. You could use any mushrooms for this recipe, but we prefer torn oyster mushrooms for their earthy flavour and pretty, frilly edges. Serve this dish with warmed flatbreads or pitta, for scooping.
Ingredients
Metric
Imperial
- 225g of cooked chickpeas, (if preparing the chickpeas from scratch, cooking them with bicarbonate of soda helps the skins come off easily - use 1 tsp per 200-250g dried chickpeas)
- 2 large garlic cloves, grated to a paste
- 2 tbsp of lemon juice
- 100g of tahini
- salt
- 50ml of ice cold water
- 1 dash of olive oil
- 2 handfuls of oyster mushrooms, brushed of any dirt and torn into evenly sized pieces
- 1 tbsp of za'atar, or to taste
- 1 pinch of fronds of fresh dill
Method
Blend the cooked chickpeas in a blender or food processor until you have a coarse paste
- 225g of cooked chickpeas
Add the garlic, lemon juice, tahini, and some salt. Puree this until smooth, then slowly add the iced water until you reach your desired consistency. The hummus may need a little more seasoning at this point
- 2 large garlic cloves, grated to a paste
- 2 tbsp of lemon juice
- 100g of tahini
- salt
Heat a frying pan over medium heat and add a dash of olive oil. Add the oyster mushrooms and cook until golden on both sides, around 5 minutes. Turn off the heat and season with a pinch of salt
- 1 dash of olive oil
- 2 handfuls of oyster mushrooms, brushed of any dirt and torn into evenly sized pieces
- salt
Spread the hummus onto a serving platter and top with the mushrooms
Garnish with olive oil, za’atar and the dill to serve
- 1 dash of olive oil
- 1 tbsp of za'atar, or to taste
- 1 pinch of fronds of fresh dill
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