Crispy mushroom skewers with houmous
Prep time: 35 minsTotal time: 
Crispy mushroom skewers with houmous
One serving of this vegan dish provides almost two-thirds of your daily fibre needs thanks to a combo of chickpeas, broccoli and mushrooms. Store the leftovers in the fridge for 3-4 days for high-fibre snacking
Prep time: 35 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 tbsp olive oil
- juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp ground turmeric
- 1 x 400g pack Taste the Difference Speciality Mushroom Mix
For the houmous
- 1 x 400g tin chickpeas, drained and rinsed
- juice of 1 lemon
- 1 garlic clove, crushed
- 3 tbsp tahini
- 1 tbsp olive oil
For the broccoli salad
- 50g almonds, roughly chopped
- 1 tbsp olive oil, plus extra to serve
- ½ head broccoli, cut into small florets
- 1 shallot, diced
- pinch chilli flakes (optional)
- ½ x 30g pack mint, leaves picked and roughly chopped
- 1 tbsp sherry vinegar
Step by step
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For the mushroom skewers, whisk together the olive oil, lemon juice, cumin, paprika, turmeric and some seasoning in a medium bowl. Cut any larger mushrooms in half, then add them all to the bowl and mix well to coat. Leave to marinate for at least 30 minutes, then thread onto 4 metal skewers.
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Meanwhile, make the houmous. Put the chickpeas, lemon juice, garlic, tahini and 150ml ice-cold water in a blender or food processor with some salt. Blend until smooth and creamy, stopping to scrape down the sides as necessary. Add the olive oil towards the end of blending and check the seasoning to taste. Set aside.
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Preheat the grill to high. Put the skewers on a baking tray and pop under the grill for 15 minutes, turning halfway, or until deep brown in colour and slightly charred.
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Meanwhile, make the salad. Lightly toast the almonds in a dry pan over a medium heat for 2-3 minutes, shaking the pan frequently. Tip into a small bowl and set aside. Add 1 tablespoon olive oil to the pan, then add the broccoli florets, shallot and chilli flakes, if using, and sauté for 6-8 minutes or until the broccoli is just cooked through. Season while everything cooks. Transfer to a bowl and leave to cool for 5 minutes. Add the toasted almonds, mint and vinegar with a little more seasoning and stir to combine. Divide half the houmous between plates, top with the skewers and serve with the broccoli salad, drizzled with a little olive oil.
