Warm Hummus with Mushrooms
User Reviews
3.4
Warm Hummus with Mushrooms
Description
This recipe starts with a creamy hummus base prepared by processing well-rinsed chickpeas with garlic, lemon juice, and tahini. A splash of cold water helps achieve a smooth texture. The hummus is spread in a shallow dish with a spiral surface to catch olive oil and mushrooms. It is heated gently in the oven to warm through without drying out.
Cremini mushrooms are sliced and sautéed with minced garlic in olive oil, then finished with marsala wine and fresh thyme leaves. The mushrooms have a tender texture and a savory, slightly sweet flavor from the wine.
The warm hummus serves as a soft, rich base, complemented by the tender, garlicky mushrooms on top. This dish can be served as an appetizer or snack with bread or vegetables, offering a balance of creamy, savory, and aromatic qualities.
Ingredients
hummus
- 15 ounces chickpeas canned
- 1 clove garlic
- 2 Tbsp lemon juice juice of 1/2 lemon
- 1/3 cup tahini
- salt to taste, fresh black pepper
- black pepper to taste, fresh black pepper
- olive oil for topping
mushrooms
- 2 Tbsp olive oil plus more if needed
- 2 cloves garlic minced
- 1 pint cremini mushrooms you may not need all of them
- 2 Tbsp marsala wine or white wine
- 2 prigs thyme fresh leaves
- salt to taste, fresh black pepper
- black pepper to taste, fresh black pepper
Instructions
- Set oven to 300°F.
- Drain and rinse the chickpeas extra well. Add to the bowl of a food processor, along with the garlic and lemon juice.
- Process the beans for several minutes, scraping down the sides of the machine as needed. The mixture will be dry at this point, but I find this method makes the creamiest hummus.
- Add the tahini and continue to process, scraping down the sides, for another minute. Add a splash of cold water to loosen the hummus. Add salt and pepper to taste.
- Spread the hummus in a wide shallow bowl and use the back of a spoon to create a spiral in the surface. This creates nice nooks and crannies for the mushrooms and olive oil to collect in. Drizzle the surface with olive oil, cover loosely with foil and put in the oven to warm.
- Meanwhile trim and slice the mushrooms. Heat the olive oil in a skillet and saute the garlic for a couple of minutes, stirring constantly ~ do not let it brown. Add the mushrooms and saute for about 5 minutes over medium high heat, stirring almost constantly until they turn golden. Add a touch more oil if needed.
- Add a splash of wine to the pan to make a thin sauce. Let the wine bubble for a minute, then season with 1-2 tablespoons of fresh thyme leaves. Season with a little salt and pepper, to taste.
- Remove the hummus from the oven and add the hot mushrooms. Serve immediately with toasted pita triangles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 346kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 312mg | 13% |
| Potassium | 795mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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