Harissa Mushrooms With Creamy Hummus

Fill a bowl with roughly 2 cups of cold water and add it to a freezer to chill.

Preheat the oven to 200°C fan / 425°F.

Add the red onion to a bowl, followed by juice from half of the lemon and a pinch of salt. Mix, then set aside to pickle.

Next, add the mushrooms to a large roasting tray (or use two trays, if necessary), then drizzle with olive oil and season well with salt. Mix, then place the mushrooms gills facing down and roast for 15 minutes.

Meanwhile, add the chickpeas to a high-speed blender, followed by the tahini, garlic, juice from the remaining lemon half, 1 tablespoon of olive oil and pinches of salt and pepper. Remove the bowl with water from the freezer and add 4-5 tablespoons of the chilled water to the blender. Blend until smooth, then keep adding more chilled water and blending until the hummus is super smooth, then set aside.

Remove the mushrooms from the oven. Drain and discard any of the mushroom juice from the tray, then flip the mushrooms so the gills are facing up. Spoon the harissa paste on top of the mushrooms and use the spoon to spread it out all over the gills, then return to the oven for 10 minutes.

While the mushrooms are cooking, add the spinach to a pan on a medium heat and cook until wilted. Next, add the flatbreads to a separate tray and warm them in the oven for 2-3 minutes.

To serve, add the hummus to plates, followed by the spinach, pickled red onion and harissa mushrooms. Finally, combine a little harissa paste with some olive oil in a bowl, then drizzle it all over and serve with warm flatbreads. Enjoy!