Recipe:
Hummus with Roasted Mushrooms & Caramelised Onions
Posted in Freshly Picked
Thank you to Lebanon for the fluffy, garlicky-lemon sensation that is toum. It injects so much richness into this gorgeous dish! If you’re not into mushrooms, this works perfectly with pumpkin or cauliflower too.
Prep:
20
mins
cook
40
mins
serves
4
Easy Peasy
You will need:
- 300g hummus
- 130g peeled garlic (local good quality garlic)
- 30g sea salt flakes
- 130ml fresh lemon juice
- 800ml sunflower oil
- 100g ice
- 300g Swiss brown mushrooms
- 300g field mushrooms
- 200ml olive oil
- 2 brown onions, thinly sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Aleppo pepper
- ½ bunch parsley, chopped
- Sea salt flakes
~
Recipe:
Tom Sarafian
Directions:
- 1Preheat oven to 180°C.
- 2Chop up all the mushroom, add them to a baking dish and coat in olive oil. Roast for 15–20 minutes.
- 3Meanwhile, to prepare the toum, use a mortar and pestle to crush the garlic with salt until it forms a smooth paste. Add the juice of ½ a lemon and then slowly add the sunflower oil just a dash at a time, stirring continuously to emulsify the mixture. Add a cube of ice to prevent it splitting. Stir for 15 minutes. Your toum should be a white, silky, smooth sauce.
- 4Slice onions thinly and cook gently in olive oil until soft and golden. Add the baked mushrooms and stir to combine. Add all the spices and season with salt, and stir to combine for a couple minutes. Add 2 tablespoons of toum and stir through to coat the mushrooms and onions. Remove from heat and mix the parsley through.
- 5Spoon hummus across your plate. Pile the mushroom and onion mixture on top of the hummus to serve! Enjoy straight from the plate on its own, or toast up some pitas for scooping :)
Variation:
*You can also pick up toum from the shops if you don’t have time to make your own!
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