Mushroom Skewers with Ezme & Hummus

Finely chop the preserved lemons and remove the pips. Place them into a pestle and mortar and add the garlic and spices, olive oil and salt and pepper, then grind into a paste. If you don't have a pestle and mortar, mince the garlic and mix everything in a bowl.

Tear the mushrooms if they are very big and then add to a large mixing bowl. Peel and cut the onion into eighths and break up the layers. Add the preserved lemon paste to the mushrooms and onions with some extra olive oil and toss to combine well. If you have time, you can leave them to marinate for an hour in the fridge.

Preheat the oven to 200°C and alternate the mushrooms and onions onto the skewers. Line a baking tray and place the skewers onto it. Bake for 10 mins on the top shelf, then turn and bake for another 10-15 mins until golden and crispy on the edges. Finish with a drizzle of pomegranate molasses and a sprinkle of sea salt if you like.

Finely chop the onion, chilli, cherry tomatoes, pepper and parsley and keep them all on the chopping board. Once they are all chopped, push them together and chop again to combine all of the flavours and make sure everything is chopped very fine. Add all of the ingredients to a bowl and season with plenty of salt and pepper. Add the lemon juice, pomegranate molasses and Aleppo pepper.

Drain the chickpeas and save the chickpea water.

Add all of the ingredients to a high speed blender and blend until smooth. Taste and adjust seasonings or add more lemon juice to your preference.

To serve, plate up the hummus and top with the ezme salad. Add the mushrooms skewers on the side and scoop it all up with the flatbread.