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Flavorful Mushroom Hummus with Sautéed Garlic

This easy mushroom hummus with garlic recipe is packed with flavor. It's perfect with veggies, pita, as a spread, or a healthy snack.

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 4
Calories: 174 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. Preheat 1 tbsp of olive oil in a saucepan or a large skillet over medium heat. Add the sliced mushrooms.
  2. Cook the mushrooms on medium-high heat for 6 minutes or until they are golden brown.
  3. Add chopped or minced garlic, salt, and pepper to the saucepan. Mix and cook for 3 more minutes. Set aside.
  4. Place the cooked chickpeas into a bowl of a food processor or high speed blender.
  5. Set aside some of the sautéed garlicky mushrooms for topping later. Add the rest to the chickpeas.
  6. Now also add the other tablespoon of olive oil, fresh lemon juice, vegetable broth or mushroom stock, tahini, and salt to taste.
  7. Mix on high speed until smooth and creamy. (Add more vegetable broth if desired).
  8. 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.
  9. 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.
  10. Enjoy with your favorite toasted bread or crackers! Or as a spread.

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

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

% 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.