This incredibly speedy meal works for breakfast, brunch, lunch or dinner. Creamy & rich hummus, topped with caramelised shallots and thyme sautéed mushrooms. The mushrooms give a darkness of flavour and bite that’s welcomed to balance the smoothness of hummus. It turns a humble hummus base into an incredibly savoury, satisfying an hearty meal.

I haven’t included the recipe for hummus in this post as I didn’t want to make it too long, but you can find it here in all it’s ease with step by step instructions & preservation method.

Equally, you can use shop bought hummus & spruce it up like this instead.

Notes:

Shallot- If you don’t have shallots, use a small onion/ half a large onion. You can use either red or white, they all caramelise and become just as sweet as each other. If you are using onions, be sure to slice them quite thinly or they will take far too long to cook.

Spring Onions- If it’s difficult for you to access spring onions in winter, use about a 1/4 of a leek instead, and add them in, finely sliced, with your mushrooms to allow for enough cooking time. They add excellent flavour.

Thyme- Again, this may be difficult for you to get your hands on in winter, but using dried thyme adds such an intensity of flavour that works perfectly.

Serves: 2 Time: 15 mins

Ingredients

250g Mushrooms
1 Shallot/Small onion
2 Cloves Garlic
1 Tbsp Fresh/Dried Thyme
3-4 Spring Onions/ 1/4 Leek
Olive Oil
Salt, Pepper
Sumac to garnish

Method

Crush your garlic & slice your shallots, mushrooms and spring onions
To a pan on medium heat, add 3tbsp Olive Oil
After the oil has warmed up for about 30 seconds, add the garlic and shallots, and a pinch of salt
Give them a stir every 30 seconds or so, and after about 2 minutes of cooking they should have softened a little
Once the shallots and garlic have softened slightly, add in the mushrooms, thyme and spring onion/leek (if using spring onion, reserve about 1/4 for garnish)
Add about 1/2 tsp salt, and 1/2 tsp pepper to the pan and stir
Leave the mushrooms to cook down for about 4 minutes, making sure to stir every so often
They should be done cooking once they’ve reduces in size, but still hold their shape (this only takes about 4-5 minutes in total)
Spread your Hummus on a plate, and top with the mushroom mixture, a drizzle of oil, the psare spring onions & some sumac

Serve with pita bread, olives and you choice of greens.

Enjoy!