METHOD

For the hummus:

• Slice the top ⅕ off the head of garlic. Place garlic on a square of tinfoil.
• Drizzle with a little olive oil and season with salt. Wrap tightly. Roast in a 200°C oven for 1 hour. Set aside to cool.
• Toss mushrooms with a little drizzle of olive oil and season with salt and pepper. Roast in the oven alongside the garlic for 15-20 minutes, until tender.
• Place the chickpeas in a small saucepan with clean water and the bicarbonate of soda. Bring to a simmer. Simmer for 10-15 minutes until chickpeas are soft. Drain.
• In a food processor or blender add the chickpeas, roasted mushrooms, tahini, lemon juice and a pinch of salt. Squeeze the roasted garlic out of its skin and blend.
• Drizzle in the olive oil and process until thick and creamy. Add a little ice-cold water to help the hummus blend until smooth. Set aside.

For the Portabellini Mushroom kebabs:

• Place the portabellini mushrooms in a bowl with the rest of the marinade ingredients. Toss to combine and leave to marinate for 30 minutes.
• Preheat a grill / griddle pan or braai. Thread the mushrooms onto 4 kebab sticks.
• Grill until just cooked through and remove from the heat. Serve the kebabs warm with the hummus for dipping.

Hummus tip:

For a little extra special touch- top your hummus with a drizzle of olive oil, roasted or sautéed mushrooms, a pinch of chilli flakes, flaky sea salt and some fresh herbs.

Dill & parsley work very well. Enjoy!