Ingredients
- 4 large flatbreads
For the Hummus:
- 570g cooked chickpeas
- 1 garlic clove
- 3 tbsp tahini
- 1 lemon
- 1 tsp honey
- 1 tsp salt
- 50ml ice-cold water
For the Salad:
- 200g baby cucumbers
- 200g cherry tomatoes
- 15g parsley
- 1 tbsp olive oil
- 1 lemon
- 1 tsp sumac
- Salt & pepper
For the Mushrooms:
- 3 tbsp olive oil
- 1 white onion
- 400g white closed cup mushrooms
- 2 tbsp harissa
- 30g pine nuts, toasted
- 100g pomegranate seeds
- 15g fresh mint
- 15g fresh parsley
Method
- For the hummus, add the chickpeas, garlic clove, tahini, lemon juice, honey and salt to a food processor and blitz until smooth. Then gradually add the ice-cold water, until you have a smooth and creamy hummus.
- For the salad, slice the cucumbers, tomatoes and onion and mix in a bowl. Add the parsley, 1 tbsp olive oil, zest and juice of a lemon and sumac. Stir well and then season with salt and pepper to taste.
- For the mushrooms, finely chop the onion and mushrooms. Heat 1 tbsp of olive oil in a frying pan and fry off the onion until caramelised. Then add 2 tbsp of olive oil to the pan along with the mushrooms and fry until golden. Stir through the harissa, season with salt and pepper, and leave to cook for a few more minutes.
- Add the hummus to a serving plate and swirl with the back of a spoon. Tip the harissa mushrooms over the hummus. Then scatter over the toasted pine nuts, pomegranate seeds, torn mint leaves and parsley. Serve with toasted flatbreads and the cucumber sumac salad.