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Griddled harissa mushrooms on fluffy flatbread with smoky butter bean hummus and mint dip
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5 from 2 votes

Griddled Harissa Mushrooms on Fluffy Flatbread with Smoky Butter Bean Hummus and Mint Dip

This stunning dish is incredibly tasty - the juicy harissa mushrooms burst with flavour. Served on a bed of fluffy flatbreads and super creamy hummus. Yum!
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butter beans, Harissa, Hummus, Mushrooms, Plant-based, Vegan
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

For the mushrooms

  • 4 portobello mushrooms cleaned
  • 3 tbsp extra virgin olive oil
  • Juice 1/2 lemon
  • 2 tbsp rose harissa
  • 1/2 tsp maple syrup

For the cucumber mint dip

  • 1/2 cucumber grated
  • 120 g coconut yogurt or plant-based yogurt
  • 1 tbsp chopped fresh mint
  • Juice 1/2 lemon
  • 1 clove garlic minced–optional
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil–optional

For the butter bean hummus

  • 1 can butter beans drained
  • 1 clove garlic–optional
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1/2 sea salt
  • 1 tbsp tahini

For the flatbread

  • 150 g self raising flour
  • 1 tsp baking powder
  • Pinch sea salt flakes
  • 75 ml water
  • 2 tablespoon plant based yogurt

Optional additional toppings

  • Fresh herbs–coriander mint
  • Toasted pine nuts
  • Extra virgin olive oil
  • Chilli flakes

Instructions

To marinate the mushrooms

  • Add the marinade ingredients to a large bowl/tub and mix well.
  • Add the mushrooms to the bowl with the marinade, carefully cover the mushrooms.
  • Cover and let it marinate for at least a hr.

To make the cucumber dip

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl.
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To make the dip

  • Add the butter beans into the blender with the garlic, lemon juice, tahini, spices and olive oil.
  • Blitz until smooth (approx 2 minutes), add a little water to loosen.
  • Season to taste and blitz again.

To make the flatbread

  • In a large bowl, add the flour and salt. Stir to combine.
  • Now add the water and yogurt, mix thoroughly to combine, and then transfer to a floured board. If you need to add a bit more water or flour, then do so.
  • Knead for a few minutes until you get a springy dough.

To cook

  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into four, then roll out the first flatbread.
  • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
  • Repeat.
  • Keep the flatbreads warm on a plate covered with a clean cloth.

To cook the mushrooms

  • On a griddle/BBQ
  • Pre- heat your griddle pan/BBQ to medium/hot. Add the mushrooms along with any marinade into the griddle pan. Just add the mushrooms (no additional marinade) to the BBQ.
  • Cook for 4-5 minutes, then flip and cook for a further 4-5 minutes. Flip a few times until tender.

To serve

  • Top the flatbreads with the hummus, mushrooms and then dollop on the mint dip.
  • Add additional toppings.

Notes

2-4 servings