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Marinated mushrooms hummus topping

Dips and dressings
Serves 6

The earthiness of the mushrooms goes perfectly with the chickpeas and tahini. Serve on top of hummus but also perfect on a thick slice of toast or just on it's own.

Follow our hummus recipe


1 garlic clove, peeled and crushed
40ml olive oil
1 lemon – zest finely grated, to get 2 tsp, then and juiced, to get 2 tbsp
5g thyme sprigs
½ tsp maple syrup
140g chestnut mushrooms, quartered
120g shiitake mushrooms, roughly torn in half
1 dried cascabel chilli
1 tbsp dill, roughly chopped
½ tbsp parsley, finely chopped


  1. Heat the oven to 200C/390F. Drizzle the garlic heads with a teaspoon of oil and sprinkle with a little salt and pepper. Wrap tightly in foil and roast for 40 minutes, until the cloves are soft and golden brown. Discard the foil and, when cool enough to handle, squeeze out the cloves; discard the papery skin.
  2. While the garlic is roasting, prepare the mushrooms. Put the garlic, oil, lemon zest and juice, thyme and maple syrup into a large bowl with a teaspoon of flaked salt and a generous grind of black pepper. Heat a large griddle pan on a high heat, then lay in the mushrooms, well spread out (depending on the size of your grill, you may need to cook them in batches), and grill, turning often, for about eight minutes, until the mushrooms have dark char-marks on all sides. Add the griddled mushrooms to the bowl with the oil mixture and stir to combine.
  3. Grill the chilli in the same pan for four minutes, until fragrant, then roughly chop and add to the bowl. Leave to marinate for an hour or two.
  4. Spread the hummus in the base of a shallow bowl, and make a large well in the centre with the back of a spoon. Stir the dill and parsley into the mushrooms, then spoon into the well, with all the oil and aromatics.