Tomato soup lovers rejoice! 🍅 This version roasts and sautés all the ingredients to lock in deep flavors with hints of ginger and maple syrup, finished with super creamy soy skyr, a thick filtered yogurt 🍂🍁
Oil
Pita
Some salad, olive oil and lemon
Yoghurt, cucumber and lemon
Chillies
Pickled red onions
Method:
Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.
Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.
Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.
Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!
* 1 (15.5oz can) garbanzo beans drained and rinsed
* ½ teaspoon baking soda
* ⅓ cup tahini
* ½ teaspoon grated lemon zest
* Juice from 1 lemon
* 2 tablespoon extra virgin olive oil
* 2 garlic cloves
* ¾ teaspoon cumin
* 1 teaspoon salt plus more to taste
* 1/3 cup fresh dill
* 1/4 cup ice water
Method
1. In a pot, combine garbanzo beans and baking soda. Cover with 1 inch of water. Boil, then reduce heat to medium-high and simmer for 12-15 minutes until chickpeas are soft and thoroughly cooked. Drain.
2. In a food processor, add tahini, lemon juice, and lemon zest. Blend for 30 seconds, scrape the sides, then blend for another 30 seconds to form a thick paste.
3. Add extra virgin olive oil, garlic, cumin, and salt. Blend, scraping the sides as needed.
4. Add half of the cooked chickpeas and blend. Scrape the sides, then add the remaining chickpeas and dill. Blend until smooth and creamy, approximately 30 seconds.
5. While the processor is running, gradually pour in ice water until the hummus becomes creamy & smooth.