Truffle Hummus

1: Tear the mushrooms, drizzle with olive oil and salt, and roast in the oven at 200C for 25-30 minutes.

2: Drain the chickpeas and dry well. Drizzle with olive oil and spices, season with salt and roast at the same time as the mushrooms.

3: In a blender, add chickpeas, lemon juice, garlic, tahini, and salt. Blend for 1 minute.

4: Add in the ice-cube and a splash of water at a time, blending until smooth.

5: Finally, add in the truffle oil and blend until smooth.

6: Pour the hummus onto a plate and make a well in the middle to sit the mushrooms and chickpeas on top.

7: Drizzle over some olive oil and you’re done!