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Mushroom shawarma with courgette hummus and flatbread
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Mushroom Shawarma with Courgette Hummus and Flatbread

Amazing mushroom shawarma, served on gorgeous roast courgette and mint hummus, flatbreads, and pistachio dukkah for crunch. An incredible combination.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Courgette hummus, Hummus, Mushroom shawarma, Shawarma
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Author Niki Webster

Ingredients

For the dough

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

For the mushrooms

  • 2 onions roughly chopped
  • 2 tbsp rapeseed oil
  • 3 cloves garlic sliced
  • 300 g portabello 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

For the toppings

  • Sliced spring onion
  • Fresh mint
  • Pistachio Dukka

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

For the 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

Instructions

To make the dough

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

To make the mushrooms

  • First, 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.
  • Add in the Mushrooms and stir-fry for a few minutes.
  • 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

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

To make the coconut mint dressing

  • Add all the ingredients to a jar and mix to combine

To compile

  • Heat a griddle pan or frying pan. Divide the dough into 4, add a little more flour if needed, then roll out into flatbreads.
  • 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.
  • Load your flatbreads with mushrooms, courgette dip, coconut dressing and dukkah.

Notes

4 servings