- To make the hummus, drain the chickpeas and keep the chickpea water from the tin. Chuck the chickpeas, tahini, lemon juice, 1 clove garlic, 100ml of the chickpeas water and a good pinch of salt into a blender and blend until smooth. Add a little more chickpea water if it looks to dry.
- Heat the oil in a non-stick pan over a high heat. Add the mushrooms and a good pinch of salt and pepper. Leave for 2 minutes, mix well and leave for another 1-2 minutes until beginning to go golden. Cook, stirring occasionally, for 3-4 until golden and tender. Grate the garlic into the pan and stir-fry for 30 seconds until fragrant.
- To serve, swirl the hummus onto a plate and top with the mushrooms. Drizzle over a little oil and add the lemon zest. Serve immediately.
1 x 400g tin chickpeas
The zest and juice of ½ a lemon
3 cloves garlic
2 tbsp olive oil, plus extra for drizzling
250g chestnut mushrooms, roughly sliced
Salt and pepper