Mushrooms with socca bread and hummus

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the socca bread

  • 200g/7oz gram flour
  • 1 tsp salt
  • 5½ tbsp olive oil, plus extra for frying

For the crispy duck

  • 200g/7oz Portobello mushrooms, finely chopped
  • 200g/7oz chestnut mushrroms, finely chopped
  • 1 green chilli, thinly sliced
  • 3 spring onions, trimmed and thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 banana shallot, peeled and thinly sliced
  • 2 tbsp cooked or tinned chickpeas, deep-fried
  • salt and freshly ground black pepper

For the hummus

  • 400g tin chickpeas, drained and rinsed
  • 100g/3½oz tahini
  • 4 garlic cloves, grated
  • 2 lemons, juice only
  • 100ml/3½fl oz olive oil
  • 1 tsp ground cumin
  • salt and freshly ground black pepper
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