A few weeks back we share with you our review of Flavour, the newest cookbook from Yotam Ottolenghi. After the amazing feedback from you, we decided to share one of our favorite recipes of the book - Confit Garlic Hummus with Grilled Mushrooms.
This easy to do and delicious Ottolenghi Hummus recipe works perfectly as a side dish or as a part of a mezze spread. Although this may not be one of the most authentic hummus recipes, we can guarantee that it will be a success and the center of attention in any Middle Eastern feast.
140 g (5 oz) brown button mushrooms, quartered
120 g (4 1/4 oz) shiitake mushrooms, roughly torn in half
1 garlic clove
60 g (1/4 cup) olive oil
1 lemon, finely shave the peel to get 3 strips, then juice to get 2 tablespoons
5 g (1/4 oz) thyme sprigs
12 g (1 1/2 teaspoon) maple syrup
6 g (1 1/2 teaspoon) flaked sea salt
Black pepper
1 dried cascabel chile
2 heads of garlic, top fifth cut off to expose the cloves
30 g (2 tablespoons) olive oil
Flacked sea salt
Black pepper
45 g (3 tablespoons) ice-cold water
30 g (2 tablespoons) lemon juice
55 g (2 tablespoons) tahini sauce
300 g (2 cups) basic cooked chickpeas
Dill, roughly chopped
Parsley, finely chopped