Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus

1. Bake potatoes at 425°F / 220°C on a parchment-lined baking tray for 45 minutes, flipping after 25 minutes.

2. Preheat oven or toaster oven to 400°F.

3. Toss mushrooms in a ziploc bag with olive oil, chives, salt, and pepper, then massage gently.

4. Place mushrooms in an oiled skillet and bake for 10-12 minutes.

5. Place drained chickpeas, aquafaba, tahini, lemon juice, and sea salt in a food processor or blender.

6. Blitz chickpea mixture for 2-3 minutes until smooth, adding more aquafaba if necessary.

7. Taste hummus and add more salt if required.