Mushroom Shawarma with Courgette Hummus and Flatbread

Where did the inspiration for this dish come from? Well as ever a variety to places; firstly an amazing mushroom shawarma I ate in Tel Aviv, which made my want to recreate the spicy, earthy deliciously comforting dish. But then of course I wanted to mix it up with some delicious seasonal ingredients so I served it with a gorgeous (and I mean gorgeous) roast courgette and mint hummus and my classic pizza/flatbreads, pistachio Dukkah for crunch and a creamy coconut & mint dressing.

I think my combination works as I love the contrasting earthy flavour of the mushrooms with the fresh courgette and mint dip. Then the crunchy Dukkah and a fluffy flatbread – absolutely delicious!


You can stuff a bit of everything in the flatbread to make a wrap or just scoop various bits up.

If you’ don’t prefer a gluten free flatbread – check out my buckwheat one here.

And this courgette and mint hummus is just amazing on its own or dolloped on some sourdough toast!

Enjoy xx

Info

 

  4 servings
  1.5 hrs preparation time
  40 minutes cook time

Ingredients

To make the dough;

  1. Add the flour and salt to a large bowl – mix well.
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
  3. Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  4. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
  5. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
  6. Transfer back onto the floured chopping board and knead again to knock back.

To make the mushroom;

  1. Firstly gently fry the onion in a large pan with a lid -fry on a medium heat until soft and browning, add the garlic and spices and fry for a further minute.
  2. Add in the Mushrooms and stir fry for a few minutes.
  3. Then add in the Chickpeas and remaining ingredients, cover the pan and simmer on a low heat for 10 minutes.

To make the courgette dip; 

  1. Preheat your oven to gas mark 4/180c
  2. Add the courgettes to a roasting tin. Toss in oil then roast for 25-30 minutes. Allow to cool.
  3. Add all the ingredients apart from the mint to a food processor or blender and blitz to a chunky paste
  4. Add the the mint and pulse briefly.
  5. You can drizzle more extra virgin olive oil to serve.

To make the coconut mint dressing;

  1. Add all the ingredients to a jar and mix to combine

To compile;

  1. Heat a griddle pan or frying pan. Divide the dough into 4, add a little more flour if needed then roll out into flatbreads.
  2. Add the dough to the pan and heat on each side for a few minutes until the flatbread is fluffy, a little charred and cooked through. Repeat.
  3. Load your flatbreads with mushrooms, courgette dip, coconut dressing and Dukkah.

Directions

To make the dough;

  • 400g white organic flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 350ml luke warm water
  • Mix together – leave for a few minutes

To make the mushrooms;

  • 2 onions roughly chopped
  • 2 tbsp rapeseed oil
  • 3 cloves garlic sliced
  • 300g portabellini mushrooms sliced
  • 1 tsp cumin seeds
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 garlic powder
  • 1 can chickpeas drained
  • 1 tbsp tamari
  • 1 tsp Worcestershire sauce
  • Pinch chilli flakes
  • 1/2 tsp apple cider vinegar
  • 1 tbsp pomegranate molasses or maple syrup
  • Big pinch sea salt

Toppings;

For the courgette dip;

  • 2 medium courgettes chopped roughly
  • 1 tbsp rapeseed oil
  • 1 clove garlic sliced
  • 1 tbsp tahini
  • Juice ½ lemon
  • 1 tbsp Coconut yogurt
  • Handful of fresh mint leaves
  • 1/2 tsp sea salt

Coconut mint dressing;

  • 4 tbsp coconut yogurt
  • 1 tsp extra virgin olive oil
  • Juice 1/2 lemon
  • Big pinch sea salt
  • 1/2 garlic clove minced (optional)
  • Handful fresh mint leaves roughly chopped

4 Comments

  1. Gemma Allwood on August 20, 2018 at 12:20 pm

    Hi Nikki

    The chickpeas were quite hard, is there a way to soften them before cooking?

    • Niki on August 24, 2018 at 12:06 pm

      Hi Gemma
      Are you using pre-cooked chickpeas?
      Best wishes
      Niki x

  2. Nuffy on September 16, 2018 at 3:55 am

    I love the tinned organic chickpeas, mmm yummy and soft….I used to cook all my beans but as I’ve got older and health problems galore I now buy the unsalted organic beans, legumes, etc…

    By the way am loving this site, it was just by accident I stumbled across it, will come back always. Your recipes are amazeballs… Thank you ever so much for sharing your genius recipes with us all…just fantastic!

    Have a great year!

    For the Animals… <3

    • Niki on October 8, 2018 at 10:15 pm

      Thank you so much Nuffy!
      Much love
      X

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