Ottolenghi Hummus Recipe | The Cooking World

Ingredients

• 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
• 2 heads of garlic, top fifth cut off to expose the cloves
• 30 g (2 tablespoons) olive oil
• Flaked sea salt
• 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