Recipe by Luke Jefford

Black trumpet mushroom and black tahini go together like alcohol & bad decisions, Perfectly. Dark humour for a dark dip.

Earthy Horn of Plenty, or Black Trumpet, if you’re across the pond, is a mushroom I’ve been using professionally for some time. It’s rich, fruity, earthy, nutty and somewhat truffley. It was only last year that I found a spot to forage for them in the wild. A much better reward than ordering from someone else’s efforts.

Black tahini is properly smokey and the two are a great fit for one another! We used chickpeas for our dip, but you could use another pea. I imagine black-eyed peas would be a good substitute. Maybe next year.

Padron peppers are a particularly good fit as vessels for this mighty dip!

Ingredients

First Stage

• 150g Horn Of Plenty Mushrooms

• 800g Tin Chickpeas (Peas drained)

• 6 Garlic Cloves (Peeled)

• 2 Lemons (Juice Only)

• 1 Heaped Tablespoon Black Tahini

• 300ml Rapeseed Oil or Olive Oil

• Table Salt (To Taste)

• Onion Seeds (Optional)

Method

Pop everything in the blender and pour in your oil. Season with salt once blended to your taste. (If using a hand blender then chuck your oil in to begin with).

Caramelise some padron peppers and top the dip with some more oil and onion seeds.

Enjoy :)