Houmous with smoked chilli butter, crispy mushrooms & caramelised onion

Tip the chickpeas and ½ their liquid into the bowl of a large food processor with the tahini, garlic, cumin and lemon juice. Whizz to form a smooth purée, adding more chickpea liquid as needed to loosen. Season and set aside.

Heat 1 tbsp oil in a large frying pan or wok over a medium heat, then add the onions with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until softened and caramelised. Set aside on a plate. Heat the remaining 1 tbsp oil in the same pan and add the mushrooms. Fry over a high heat for 10 minutes, until golden and starting to crisp up.

Divide the houmous between plates and top with the onions, mushrooms and almonds. Melt the butter, drizzle over everything and scatter with the parsley. Serve with the warmed pittas.