Houmous with smoked chilli butter, crispy mushrooms & caramelised onion
Waitrose and Partners

Houmous with smoked chilli butter, crispy mushrooms & caramelised onion

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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,927kJ/ 701kcals

Fat

35g

Saturated Fat

10g

Carbohydrates

67g

Sugars

9.2g

Fibre

12g

Protein

24g

Salt

0.8g

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