Oyster mushrooms, roasted garlic hummus

Ingredients for 4 servings

Hummus

2 heads of garlic

300g cooked chickpeas

45ml olive oil

2 tbsp sesame paste (tahini)

juice half of a lemon

45ml iced water (or equivalent in ice cubes)

salt/pepper

 

Mushrooms

400g oyster mushrooms

2 tsp paprika

2 tsp cumin

30ml olive oil

1 clove garlic, pressed

salt/pepper

 

chestnut honey and black garlic

parsley

dill

 

1° / Preheat the oven to 200°C. Cut the tops of the garlic heads so that as many cloves as possible are visible. Drizzle with a little olive oil, a pinch of salt, a little pepper and wrap in aluminum foil. Bake for 45min to 1h until the cloves are colored and melting. Leave to cool.

2° / By hand, shred the oyster mushrooms into a salad bowl. Add the paprika, cumin, 30ml of olive oil, crushed garlic, a little salt and pepper. Mix then place the oyster mushrooms on a baking sheet covered with baking paper. Place in the oven, still at 200°C, for 20min.

3° / While the oyster mushrooms are cooking, make the hummus. Put all the ingredients in the bowl of a food processor. Press the heads of roasted garlic to recover the cloves and discard the husk. Blend until you obtain a fairly smooth texture. You can add a little olive oil if the hummus seems a little dry.

4° / When the oyster mushrooms are nicely browned, pour them back into the salad bowl and add a generous teaspoon of our chestnut honey and black garlic preparation. Mix so that the mushrooms are well coated.

5° / On each plate, spread 3/4 tablespoons of hummus, add the mushrooms, a few parsley leaves and sprigs of dill. Drizzle with olive oil before serving. Accompany with pita bread.