Houmous with smoked chilli butter, crispy mushrooms & caramelised onion

Name: Houmous with smoked chilli butter, crispy mushrooms & caramelised onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 400g cans Essential Chickpeas In Water; 50 g tahini; 1 small clove garlic, crushed; 1 tsp ground cumin; ½ Essential Lemon, juice; 2 tbsp Essential Olive Oil; 3 3 Essential Red Onions, sliced; 500 g Essential Cup Mushrooms, sliced; 40 g toasted flaked almonds; 60 g frozen Cooks’ Ingredients Smoked Butter; ½ x 25g pack flat leaf parsley, leaves only; 4 Essential White Pitta, toasted

Houmous is rarely treated as a dip in the Middle East and is regarded more as a basis for a meal, as in this recipe. The chickpeas make for a filling and satisfying dish

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Vegetarian3 of your 5 a day

Serves4
CourseAccompaniment
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 400g cans Essential Chickpeas In Water
50g tahini
1 small clove garlic, crushed
1 tsp ground cumin
½ Essential Lemon, juice
2 tbsp Essential Olive Oil
3 3 Essential Red Onions, sliced
500g Essential Cup Mushrooms, sliced
40g toasted flaked almonds
60g frozen Cooks’ Ingredients Smoked Butter
½ x 25g pack flat leaf parsley, leaves only
4 Essential White Pitta, toasted

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.

Cook’s tip

Chickpea liquid (or aquafaba) is often used to make vegan meringues as it becomes thick and fluffy when whisked. Adding it to your houmous will make it lighter in texture.

Typical values per serving when made using specific products in recipe