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  • A Modern Rose: Hummus with a red pepper sauce and grilled mushrooms


A Modern Rose: Hummus with a red pepper sauce and grilled mushrooms

Rose is all about the hummus this week – comfort food for hot or cold days.

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Ah, hummus! A pot of basic hummus, some pitta bread and a simple fresh salad were part of my staple diet as a student. And while German supermarkets do not often stock hummus there is certainly no shortage of it in the plentiful Turkish supermarkets or Berlin’s street food scene. Head out for a Falafel Teller and there will often be a dollop of hummus on the side. But it is Zula Café that serves the real hummus treat! A favourite of mine is the hummus with the goulash but I also love the Sabich – aubergine, hummus and a hard boiled egg all stuffed in fresh pitta bread.

This recipe is my version for having my hummus fix at home. The hummus is at the right consistency to go with the light red pepper sauce and the chopped vegetables and mushrooms are covered in a lemon oil dressing giving it that extra tangy taste.

Ingredients: serves 2

For the hummus:

500g tin chickpeas (drained)

1 tspn tahini paste

2 cloves garlic (peeled and roughly chopped)

Juice of half a lemon

3 tbpsn olive oil

For the red pepper sauce:

2 red peppers (top and seeds removed)

1 tbpsn olive oil

2 cloves garlic (peeled and roughly chopped)

For the salad:

Handful of mushrooms (roughly sliced)

2 large tomatoes (finely chopped)

1 red onion (peeled and finely chopped)

Handful of fresh parsley (finely chopped)

Juice of half a lemon

1 tbpsn olive oil

For the spicy dip:

Small handful of jalapenos (from a jar)

Small handful of fresh coriander

Juice of half lemon

Griddled pittas to serve on the side


Put the red peppers into an oven dish with a bit of olive oil and place in a pre-heated oven for around 35-40 minutes on a high heat.

For the hummus: Place everything into a blender and mix until it well combined and put to one side until needed.

For the spicy dip: add everything to a blender and whizz until everything is combined.

Heat a large griddle pan and once hot add the mushrooms. Cook on both sides for around 4-5 minutes.

Take the peppers out of the oven and roughly chop. Put into a blender with the rest of the ingredients and blend until it is a smooth sauce.

Spread the hummus around the sides of each plate. In the middle add the chopped tomatoes, parsley and onions. Scatter some mushrooms on top and then drizzle with some lemon juice and olive oil. Gently pour the pepper sauce around the sides of the hummus.

Serve with some the spicy dip and some griddled pittas on the side. 

For more great recipes check out A Modern Rose website!