Ottolenghi Hummus Recipe

Ottolenghi Hummus Recipe
By The Cooking World, Editorial Staff
February 5, 2021

Ottolenghi Confit Garlic Hummus with Grilled Mushrooms

A few weeks back we share with you our review of Flavour, the newest cookbook from Yotam Ottolenghi. After the amazing feedback from you, we decided to share one of our favorite recipes of the book - Confit Garlic Hummus with Grilled Mushrooms.

This easy to do and delicious Ottolenghi Hummus recipe works perfectly as a side dish or as a part of a mezze spread. Although this may not be one of the most authentic hummus recipes, we can guarantee that it will be a success and the center of attention in any Middle Eastern feast.

10 minutes
1 hour


For the Grilled Mushrooms

140 g (5 oz) brown button mushrooms, quartered
120 g (4 1/4 oz) shiitake mushrooms, roughly torn in half
1 garlic clove
60 g (1/4 cup) olive oil
1 lemon, finely shave the peel to get 3 strips, then juice to get 2 tablespoons
5 g (1/4 oz) thyme sprigs
12 g (1 1/2 teaspoon) maple syrup
6 g (1 1/2 teaspoon) flaked sea salt
Black pepper
1 dried cascabel chile

For the Confit Garlic Hummus

2 heads of garlic, top fifth cut off to expose the cloves
30 g (2 tablespoons) olive oil
Flacked sea salt
Black pepper
45 g (3 tablespoons) ice-cold water
30 g (2 tablespoons) lemon juice
55 g (2 tablespoons) tahini sauce
300 g (2 cups) basic cooked chickpeas

Dill, roughly chopped
Parsley, finely chopped

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  1. Heat a large grill pan on high heat and add all the mushrooms, spread out (you may need to do this in batches, depending on the size of your pan). Grill about 8 minutes, turning throughout, until all sides have dark char marks. Add the mushrooms to a medium bowl with the crushed garlic, olive oil, lemon strips, lemon juice, thyme, maple syrup, salt, and a generous grind of pepper. Mix well.
  2. Add dried chile to the grill pan and cook for 4 minutes, until fragrant. Roughy chop the chile and add it, along with its seeds, to the bowl with the mushrooms and set aside to marinate for 1 to 2 hours.
  3. Preheat the oven to 200 ºC (425 ºF) fan.
  4. Dizzle the heads of garlic with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Wrap tightly in aluminum foil and place in the oven for 40 minutes, until the cloves have softened and are golden brown. Remove the foil and, when cool enough to handle, squeeze out the cloves, discarding the papery skins.
  5. In a food processor, combine the cooked garlic, water, lemon juice, tahini, chickpeas, remaining 1 tablespoon olive oil, and salt. Blitz until smooth, scraping down the sides of the bowl as you go, if necessary.
  6. Spread the hummus in a shallow bowl, creating a large well in the center with the back of a spoon. Stir the dill and parsley into the mushrooms, then spoon into the well, along with the oil and aromatics. Serve at once.
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