Flavorful Mushroom Hummus with Sautéed Garlic
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
21 mins
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Servings
4
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Calories
174 kcal
-
Cuisine
Middle Eastern
Flavorful Mushroom Hummus with Sautéed Garlic
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This easy mushroom hummus with garlic recipe is packed with flavor. It's perfect with veggies, pita, as a spread, or a healthy snack.
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Ingredients
- 1½ cup cooked chickpeas cooked
- 2 cup white button or cremini mushrooms sliced
- 2 garlic cloves
- 2 tbsp Tahini (sesame paste)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ¼ cup vegetable broth
- ½ tsp salt
- ½ tsp pepper
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Instructions
- Preheat 1 tbsp of olive oil in a saucepan or a large skillet over medium heat. Add the sliced mushrooms.
- Cook the mushrooms on medium-high heat for 6 minutes or until they are golden brown.
- Add chopped or minced garlic, salt, and pepper to the saucepan. Mix and cook for 3 more minutes. Set aside.
- Place the cooked chickpeas into a bowl of a food processor or high speed blender.
- Set aside some of the sautéed garlicky mushrooms for topping later. Add the rest to the chickpeas.
- Now also add the other tablespoon of olive oil, fresh lemon juice, vegetable broth or mushroom stock, tahini, and salt to taste.
- Mix on high speed until smooth and creamy. (Add more vegetable broth if desired).
- Place the mushroom hummus on a large plate or in a bowl and smooth out the top using the back of a spoon. Scrape down the sides of the bowl to get as much of the hummus out of it as possible.
- Top the hummus with the saved mushrooms and a drizzle of olive oil or truffle oil. Garnish with fresh thyme or parsley and/or ground black pepper.
- Enjoy with your favorite toasted bread or crackers! Or as a spread.
Equipments used:
Notes
- If you're using canned chickpeas, rinse and drain them. Then add to a large pot, cover with water, and add 1 tsp baking soda. Bring to a boil, reduce heat, and cook for 10-20 minutes until the chickpea skins are peeling off and they're super soft.
- With dry chickpeas, soak them in a bowl of cold water overnight. Then rinse and cook them with 1 tsp baking soda for about an hour until very soft.
- If you don't have vegetable stock, use some of the chickpea cooking water instead.
Nutrition Information
Show Details
Serving
1g
Calories
174kcal
(9%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Sodium
526mg
(22%)
Potassium
301mg
(9%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
47IU
(1%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 174kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 526mg | 22% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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