Confit garlic hummus with grilled mushrooms from Ottolenghi Flavour / Flavor (page 234) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • dill
  • garlic
  • lemons
  • maple syrup
  • parsley
  • tahini
  • shiitake mushrooms
  • chestnut mushrooms
  • dried cascabel chillies
  • cooked chickpeas
  • thyme sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 02, 2021

    This was the best hummus we’ve ever had! Not very difficult to make and amazing melding of flavours. Definitely a repeat. I served this as an appetizer with toasted pita for New Year’s Eve. All gone between the three of us in no time! So yummy!

  • ksg518 on December 04, 2020

    Very good and a definite repeat. We made it as directed and wouldn't change anything. Great with flatbread.

  • cultus.girl on October 22, 2020

    We all loved this dish. I didn’t use cascabel chilli as I did not have any on the day (used a bit of pul biber instead) however have since located dried cascabel chilli so look forward to making again. It is also a pretty dish.

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