for 4 person

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
100 g	pistachio paste (Karma)
1	garlic clove, cut in half
2 tbsp	lemon juice
2 tbsp	water
½ tsp	ground cumin
¾ tsp	salt

Wedges

2 tbsp	olive oil
¼ tsp	smoked paprika
½ tsp	salt
500 g	sweet potatoes, cut into slices approx. 2 cm thick

Mushrooms

50 g	panko breadcrumbs
2 tbsp	white flour
1	egg
¼ tsp	smoked paprika
¼ tsp	salt
150 g	oyster mushrooms

To serve

½ bunch

flat-leaf parsley, finely chopped

How it's done

Hummus

Place the chickpeas in a measuring cup along with all the other ingredients up to and including the salt, puree, cover and set aside.

Wedges

Whisk the oil, paprika and salt in a bowl. Add the sweet potatoes, mix well, spread them over one half of a baking tray lined with baking paper.

Mushrooms

Empty the breadcrumbs and flour into two separate shallow dishes. Beat the egg in a deep dish, season. Toss the mushrooms in the flour one at a time, shake off the excess, then dip them in the egg and breadcrumbs. Press the crumb coating on firmly, spread the mushrooms over the other half of the baking tray.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.

To serve

Spread the hummus on plates. Serve the wedges and mushrooms on top, garnish with the parsley.

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