Hummus basar is traditionally made with spiced minced beef, but meaty-textured mushrooms make a delicious plant-based option that everyone will want to dig into. A super social starter or buffet option.

Method:

• Wash the mushrooms and chop roughly. Do not chop them too finely – you want to leave some texture.
• Put two eggs in boiling water and cook for 20 minutes; cool down and cut in very small cubes Put the eggs in a small pan and cover with cold water. Bring to the boil and simmer for 12 minutes. Cool under cold running water then peel and cut the egg it in small cubes.
• Warm the sunflower oil in a large saucepan and add the chopped onion, mushrooms, parsley, the spices and some salt and pepper.
• Cook for approximately 10 minutes at medium to high temperature stirring the whole time until the liquid from the mushrooms has evaporated but make sure it does not dry out totally.
• Stir in the chopped eggs.
• If you are making your own hummus: place the chickpeas, garlic, lemon juice, tahini and oil in a food processor or blender.
• Blend until smooth adding a bit of water if needed.
• Season with the salt, and cumin. Add one teaspoon of salt first then the second according to taste.
• To serve: spread the hummus all over a plate leaving a large dip in the middle for the mushroom mixture.
• Spoon the mushroom mixture on top of the hummus and, if you like it a bit spicy, dot it with a little harissa
• Sprinkle with hot paprika to decorate.

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