Flavorful Mushroom Hummus with Sautéed Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
4
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Calories
174 kcal
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Cuisine
Middle Eastern
Flavorful Mushroom Hummus with Sautéed Garlic
Description
Flavorful Mushroom Hummus with Sautéed Garlic is a creamy spread combining cooked chickpeas with golden sautéed mushrooms and garlic, enhanced by tahini, lemon juice, and olive oil. Mushrooms are cooked until golden brown and mixed with seasonings before blending into the chickpeas, creating a hummus that carries an earthy depth and savory garlic undertones. The hummus is blended to smoothness, with some sautéed mushrooms reserved as a textured topping accented by an extra olive or truffle oil drizzle.
The dish balances the richness of tahini and olive oil with brightness from lemon juice and the savory components from mushrooms and garlic. The texture ranges from creamy base to tender mushroom bits on top, providing contrast. It works well as a dip for pita, vegetables, or as a spread on sandwiches.
If canned chickpeas are used, rinsing and boiling with baking soda softens them further to enhance creaminess. Homemade or canned vegetable broth or chickpea cooking liquid can be used to adjust consistency. Serving garnished with mushrooms and an oil drizzle finishes the presentation.
Ingredients
- 1½ cup chickpeas cooked
- 2 cup white button mushrooms sliced, or cremini mushrooms
- 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 black pepper
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.
Notes
- Rinse and drain canned chickpeas; cooking with baking soda helps soften skins for smoother hummus.
- Soak and cook dry chickpeas with baking soda for about an hour until very soft for a creamy texture.
- Vegetable broth or reserved chickpea cooking water helps adjust hummus consistency if needed.
- Drizzle extra olive or truffle oil on top before serving for added richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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