1Mix all the mushroom ingredients (apart from the mushrooms) together in a large bowl then add the mushrooms, mix until everything is coated & set aside while you prepare everything else.
2For the hummus: add everything to a blender & blitz until smooth (add the chickpea water gradually until you reach your desired consistency).
3For the drizzle: add all the ingredients to a blender & pulse until the mixture comes together but is still chunky.
4To finish the mushrooms: cook them on a very hot griddle pan (or under the grill/bbq) until deeply browned & charred on both sides then stack & slice.
5Spoon your hummus into a serving bowl then top with mushrooms, any veggies you like (I quickly roasted some baby plum tomatoes in the air fryer for a lil jammy sweetness) & spoon over the herb drizzle.
Ingredients
Flatbread
Baby plum tomatoes
300 g oyster mushrooms
1 tbsp tamari
1.5 tsp paprika
1.5 tsp cumin
0.5 tsp turmeric
0.5 tsp ground coriander
0.5 tsp garlic granules
0.5 tsp cayenne
0.5 tsp oregano
0.25 tsp salt
2 tbsp olive oil
1 tin chickpeas, drained
2 tbsp tahini
0.5 garlic clove
0.5 tsp ground cumin
1 lemon juice
0.5 tsp salt
0.5 garlic clove, minced
1 Small handful coriander
0.5 green chilli, sliced
0.5 lemon juice
3 tbsp olive oil
0.25 tsp salt
Equipment
large bowlblendergriddle pangrillbbqair fryerserving bowl