For the hummus:
2 heads of garlic (cut the top off to expose the cloves)
2 tbsp olive oil
2 tbsp tahini
300g cooked chickpeas (dry or soaked & cooked are best, you can use tinned but the result won’t be as good)
2 tbsp lemon juice
3 tbsp ice-cold water
For the mushrooms:
140g chestnut mushrooms, quartered
120g shitake mushrooms, roughly torn in half
1 garlic, crushed with the with a side of a knife
3 thyme sprigs
1.5 tbsp maple syrup
1 dried chilli
1 tbsp dill, roughly chopped
½ tbsp parsley, roughly chopped
Coat the 2 heads of garlic in a little olive oil, wrap in tin foil and bake in the oven for 40 minutes. When the cloves are soft and golden, remove the foil and then squeeze out the cloves, discarding papery skin.
While the garlic is cooking prepare the mushrooms. Heat a large griddle pan on a high heat and grill the mushrooms. Grill for 5-10 minutes, turning occasionally until all sides have lovely dark char marks.
Add the mushrooms to a bowl with olive oil, the crushed garlic, thyme and maple syrup. Season with pepper.
Add the dried chilli to the pan and cook for 4 mins, until fragrant. Roughly chop the chilli and add it to the bowl with the mushrooms. Allow to marinade for 2 hours.
To make the hummus:
Add the roasted garlic and ¾ tsp salt to a food processor with all the remaining ingredients. Blitz until smooth, scrape the sides of the bowl as you go so the consistency is even.
Spread the hummus in a shallow bowl, creating a large well in the centre with the back of a spoon. Add the dill and parsley to the mushrooms, then spoon into the well and drizzle with olive oil.
NOTE: You can make the hummus ahead of time, it will last a few days in the fridge. The mushrooms should be prepared just before serving.