Golden Turmeric Mushrooms over Hummus

Everything about this bowl feels super Autumnal; from the mushrooms themselves to the gold and brown they turn, lightly spiced in the pan. It also felt good to cook with onion again, something about it just feels wintery even if copious consumption there of is not conducive to close up cuddling. 

Gently warming the hummus really brought this home as a comfort dish. As did the feeling of cooking to the season’s will and be rewarded by its ripest, fullest flavours. 

Base Ingredients:

  • two cups of chopped mushrooms
  • one onion
  • tomato
  • spinach (a good couple of handfuls)
  • turmeric
  • salt and pepper
  • thyme
  • oregano
  • tapioca starch (optional but does crisp the mushrooms nicely)


  • tahini dip (1 part water to 1 part tahini then a squeeze of lemon and pinch of salt if making your own)
  • sumac

Oil free hummus:

  • 1 cup of cooked chickpeas
  • 1/2 cup tahini
  • 2 cloves garlic
  • juice of one lemon
  • 1/4 tsp salt, 1/4 tsp pepper
    All blended until smooth


  1. Make the hummus first (to the above recipe and instruction) warm it in a double boiler or microwave and spread in your bowl.
  2. Then start chopping your mushrooms and onion into thin slices, ready to go into a non stick pot or pan.
  3. Heat pot/pan to a med-high heat and once hot add the vegetables, allow these to cook down and soften with the salt and pepper. Once softened, add the turmeric, thyme and oregano. Cook for a further 3 minutes. Take a moment to smell the transfusion of spice and herb, notice how it wafts through your kitchen and thinking on how these ingredients came to your kitchen. Spices that may have traveled far and mushrooms that were hopefully grown local.
  4. Next, eke out the sprinkling of the tapioca starch, just bit by bit till mushrooms are coated and a ‘stickiness’ forms in the pot/pan. Add your handful of spinach and cook till wilted (perhaps a minute of more) and turn off the heat.
  5. Slice tomato into quarters and arrange on the bowl. The juiciness makes for a pleasant cut through.
  6. Spoon the mixture of flavour and veg over the hummus spread and let settle. Then spoon the tahini dip (as mush as you serves you, remembering it is calorie dense but tasty)
  7. Sprinkle with sumac and additional salt and pepper to your own taste.

I loved this with a seedy, crunchy toast and a poached egg or two wouldn’t go a’miss either so feel free to get creative with your add ons. Feeling into what your body needs more or less of.


The above with no toast or eggs, just as it is make for two serves. The nutritional values below are per serve.

Each: 109cal 7.5gP 6gF 12gC

Please note that toast, extra dip and cooking the mushrooms in butter or oils will add calories, eat for your goals and to serve your body. No more, no less. Two poached eggs/ tofu and toast is recommended to make it a meal. Otherwise, this makes a fantastic snack or side.

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