Confit garlic hummus with grilled mushrooms – Ottolenghi


Prep time: 20 minutes

Cook time: 1 hour

Serves: Serve 4 - 6

Hummus is probably the most versatile dip, is a perfect snack for any time of day. You can eat it as it is or serve it topped with meat, veggies or like this recipe that I’m sharing with you today. A wonderful way to eat hummus. It’s not the authentic recipe of hummus for sure but it will probably be, if you try this. 

The grilled mushrooms with the delicious marinade, works beautifully with the creamy hummus perfectly flavoured with confit garlic. Add a salad on the side and it’s an amazing meal.  

You can skip the topping and have a wonderful basic hummus with the confit garlic which makes it very special. If you find the garlic very strong and you don’t like it. The confit garlic is the best alternative it boosts the flavor of hummus, which has a nutty and sweet taste, and the same time a subtle taste of garlic. I really loved it.

What does mean hummus ?

The word “Hummus, humous or houmous” comes from Arabic حمص which means chickpeas. 

Hummus is a popular middle eastern dip –  spread dish made from cooked or tinned chickpeas blended with tahini (sesame seed paste), lemon juice and garlic with a pinch of ground cumin. It’s served with extra virgin olive oil and traditionally eaten with pita bread or Arabic bread. 

This fabulous dish became very trendy even the healthy alternative of many other dips.

How to make a creamy, smooth hummus ?

Use freshly cooked chickpeas or if using tinned one, drain them and put them in saucepan, cover with water add some salt a pinch of ground cumin and simmer for 10 – 15 minutes to soften and heat through. Drain but save the water you will use it when blending the hummus, little at time as needed.

If you have time, take off the skin, it’s not essential but it makes a difference specially if you are using the tinned chickpeas.

Add iced water or ice cubes when you blend the chickpeas, that will help to aerate your hummus and keep it light.

If you are not eating the hummus right away after making it, be sure to cover the surface with a cling film to prevent a skin for forming on top.

Usually don’t blend the chickpeas with the olive oil, but you serve your hummus with a generous drizzle of extra virgin olive oil.

The recipe of the day :

The recipe that I’m sharing with you today, is from the new Ottolenghi book’s “Flavors”, co-writed with Ixta Belfrage.

It’s easy to make and the results are perfect to satisfy any vegan and hummus lover. 

First prepare the mushroom in this recipe will use two kind : brown button and 
shiitake mushrooms, roughly torn in half and grilled until all sides have dark char marks.

Meanwhile make the marinade by mixing all the ingredients together: lemon juice, olive oil, maple syrup, flaked sea salt, freshly ground black pepper, thym, and finally cascabel chile roughly chopped. Add to it the grilled mushrooms. Set aside for 1 to 2 hours.

During this time make the hummus. First start with the confit garlic, because it will take 40 minutes to cook. 

In a food processor, combine all the ingredients to make hummus, blitz until you have a smooth paste. You may need to scrape down the sides of the bowl a couple of time.

Spread the hummus on a plate, creating a large well in the center with the back of a spoon. Spoon the grilled mushrooms, and voilà!! Serve it with pita or Arabic bread.

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Confit garlic hummus with grilled mushrooms - Ottolenghi

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: Serve 4 - 6

Ottolenghi: “I want everybody to love hummus as much as I do and make their own and serve it as part of a wonderful Middle Eastern mezze spread”.

The mushrooms need to be marinated for 1-2 hours


Grilled Mushrooms

  • 140 g brown button mushrooms, quartered
  • 120 g shiitake mushrooms, roughly torn in half
  • 1 garlic clove, crushed with the side of a knife
  • 60 ml olive oil
  • 1 lemon, finely shave the peel to get 3 strips, then juice to get 2 tbsp
  • 5 g thyme sprigs
  • 1-1/2 tsp maple syrup
  • 1-1/2 tsp flaked sea salt
  • black pepper
  • 1 dried cascabel chile

Confit Garlic Hummus

  • 2 heads of garlic, top fifth cut off to expose the cloves
  • 2 Tbsp olive oil
  • flaked sea salt and black pepper
  • 3 Tbsp ice-cold water
  • 2 Tbsp lemon juice
  • 2 Tbsp tahini
  • 300 g Basic Cooked Chickpeas or canned chickpeas
  • 1 Tbsp dill, roughly chopped
  • 1-1/2 tsp parsley, finely chopped


For the mushrooms:

  • 1)

    Heat a large grill pan on high heat and add all the mushrooms, spread out (you may need to do this in batches, depending on the size of your pan). Grill for about 8 minutes, turning throughout, until all sides have dark char marks. Add the mushrooms to a medium bowl with the crushed garlic, olive oil, lemon strips, lemon juice, thyme, maple syrup, salt, and a generous grind of pepper. Mix well.
    Add the dried chile to the grill pan and cook for 4 minutes, until fragrant. Roughly chop the chile and add it, along with its seeds, to the bowl with the mushrooms and set aside to marinate for 1–2 hours.



For the hummus:

  • 1)

    Preheat the oven to 200°C fan.
    Drizzle the heads of garlic with 1 tbsp of the olive oil and sprinkle with a little salt and pepper. Wrap tightly in aluminium foil (i always use baking paper first then aluminium foil).

    Place in the oven for 40 minutes, until the cloves have softened and are golden brown.

    Remove the foil, and when cool enough to handle, squeeze out the cloves, discarding the papery skins.
    In a food processor, combine the cooked garlic, iced water, lemon juice, tahini, chickpeas ( I took off the skin), remaining 1 tbsp olive oil and ¾ tsp salt. Blitz until smooth, scraping down the sides of the bowl as you go, if necessary.
    Spread the hummus in a shallow bowl, creating a large well in the center with the back of a spoon.


  • 2)

    Stir the dill and parsley into the mushrooms, then spoon into the well, along with the oil and aromatics. Serve at once.

    Enjoy !!


Tricks & Tips :

Start a day before if you are using a dried chickpeas, wash well and place them In a large bowl. Cover them with cold water, at least twice their volume, and leave to soak for overnight.
The next day, drain the chickpeas and place them with the soda in a medium saucepan (for 250g dried chickpeas use 1tsp of bicarbonate of soda), on a high heat, cook for about 3 minutes, stirring constantly. Add 1,5 litres of water and bring to boil. Cook, skimming off any foam and any skin that float to the surface. The chickpeas can cook between 20 and 40 minutes, depending on the type and freshness, sometimes longer. They should be very tender, breaking up easily when pressed between your thb and finger, almost but not quite mushy.
Drain the chickpeas. Now they are ready to be used.

The hummus should ideally be served freshly made and still warm. But it you want to make it in advance, just store it in air-tight container cover with a cling film to prevent a skin to form, and keep it in the fridge for up to 3 days. The most important it’s to bring it back to room temperature before serving.

If you don’t have cascabel chile, you could also use cayenne, but you will need less because it’s hotter.



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