Roasted Tomato and Mushroom Loaded Hummus
Homemade hummus is infinitely better than the shop-bought kind. This one is loaded with ras el hanout roasted tomatoes and mushrooms and it’s so incredibly delicious. Whether you’re hosting a party or simply craving a satisfying snack, this recipe is sure to be a crowd-pleaser.
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 300g baby plum or cherry tomatoes
- 300g oyster mushrooms or speciality mushroom mix, torn or sliced into thin strips
- 1 onion, thinly sliced
- 4 large garlic cloves, smashed
- extra-virgin olive oil
- 1 tbsp ras el hanout
- small handful fresh parsley, finely chopped
- warm flatbreads, to serve
For the hummus:
- 1 x 400g tin good-quality chickpeas, drained (but reserve the liquid)
- 4 tbsp chickpea water, or more (as needed)
- 2 tbsp good-quality tahini (see Notes)
- 2 tbsp extra-virgin olive oil
- 1 garlic clove
- ½ lemon, juice (or more, to taste)
- ½ tsp ground cumin
Instructions
- Heat your oven to 220°C / fan 200°C.
- Place the baby plum tomatoes, oyster mushrooms, onion and garlic in a medium roasting din. Drizzle generously with extra-virgin olive oil, add the ras el hanout and season with salt and pepper. Toss to coat, then roast for 30 minutes, tossing once halfway through.
- Place the hummus ingredients in a high-powered blender or food processor with a good pinch of salt. Blitz until smooth.
- To serve, spread the hummus onto a large shallow bowl and top with the roasted vegetables. Finish with parsley and a drizzle of extra-virgin olive oil, then serve with warm flatbreads – enjoy!
Notes
Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.