WHIPPED HERBY HUMMUS PLATE WITH MUSHROOM STEAKS

Ingredients 

For the Mushroom Steaks:

• 2 Portobello mushrooms
• 1 tsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

For the whipped hummus:

• 200g queen chickpeas
• 1 lemon
• 1 tsp garlic, minced
• 1 tsp chilli flakes
• 4 tbsp extra virgin olive oil
• 3 tbsp tahini
• 2 ice cubes (optional)

For the chilli flakes:

• 2 tbsp extra virgin olive oil
• 1 large roasted pepper
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp chilli flakes

Garnish with:

• Freshly chopped coriander

Method 

1. Start by prepping the chilli oil by blitzing all of the ingredients together in a food processor, then set aside for all the flavours to infuse
2. Prepare the hummus by blending all of the ingredients together in a food processor, adding a few ice cubes to get the smoothest blend
3. Wipe mushrooms clean
4. Brush the two portobello mushrooms with olive oil before coating them in the herbs and spices, making sure they’re fully coated before grilling a griddle pan on a medium heat, turning when the char lines appear
5. Plate up by swirling a layer of the hummus around the plate, followed by the mushroom steaks (serve whole or chopped) followed by a drizzle of the chilli oil, and finally garnish with the finely chopped fresh coriander

Developed in collaboration with Lucy Parker