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.

First published in 2022






Blend the cooked chickpeas in a blender or food processor until you have a coarse paste


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


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

First published in 2022

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