Tortilla with Mushrooms and Hummus

• ½ kg oyster mushrooms
• ¼ cup (65ml) olive oil
• 5 tablespoons (100g) balsamic glaze
• 1 pinch cumin (artyría)
• 1 teaspoon paprika
• 1 scant teaspoon curry powder
• 1 ½ teaspoons dried thyme
• ½ scant teaspoon black pepper
• 1 teaspoon salt

For the Hummus

• 1 cup (180g) cooked chickpeas
• 6 tablespoons (120g) tahini
• 1/3 cup (85g) lemon juice
• 4 tablespoons (40ml) olive oil
• 1 tablespoon (20g) honey
• 1 clove garlic
• ½ teaspoon cumin
• 1 ½ teaspoons salt
• ¼ cup water

For Serving

• 4-5 small 20cm tortilla wraps

For the Mushrooms:

1. In a bowl, mix all ingredients except the mushrooms. Cut the mushrooms from the stem downwards into 3-4 large pieces. Place them in the marinade and mix carefully so everything is coated.
2. Cover and, if you have time, let them marinate in the fridge for 1-2 hours or overnight. If you are short on time, cook them immediately.
3. Spread the marinated mushrooms on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until nicely browned and all their moisture has evaporated.

For the Hummus:

4. In the bowl of the mixer, add the tahini and lemon juice. Beat for 2 minutes.
5. Scrape down the mixture from the sides and add the olive oil, honey, garlic, cumin, and salt.
6. Beat for 1 minute and add the chickpeas, gradually adding the water. Beat for 3-4 minutes.

For Serving:

7. Heat the tortilla wraps for a few seconds on each side. Take one tortilla and spread 2 tablespoons of hummus on its surface.
8. Add plenty of mushrooms and roll it up. Repeat with the remaining ingredients.
9. If you like, you can add some greens like lettuce or other vegetables to the tortilla.