For the hummus:

1 whole head of garlic

250g Denny Portabellini mushrooms, cut in half

1 x 400g tin chickpeas, drained and rinsed

½ tsp bicarbonate of soda

¼ cup tahini

Juice of 1 lemon

± ¼ cup olive oil

Salt and pepper, to taste

For the Portabellini Mushroom kebabs:

±20 large Denny Portabellini mushrooms

2 Tbsp olive oil

½ tsp chilli flakes

2 cloves garlic, minced

2 Tbsp parsley, roughly chopped

Zest of 1 lemon

Salt and pepper, to taste


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!

Serves 4

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

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