If you’re anything like me, you love a good dip—especially one that pairs beautifully with crisp veggies, warm pita, or just a sneaky spoon straight from the bowl. And when that dip also happens to be packed with flavor, nutritious, and easy to whip up? Even better!

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This Mushroom Hummus is my new obsession. It takes the creamy, garlicky goodness of classic hummus and gives it a rich, earthy twist with sautéed mushrooms. Perfect for snack time, parties, or even just a quiet moment with your favorite crackers after the kids are in bed (no judgment here!).

How to Make Mushroom Hummus

Ingredients you’ll need for this recipe

1 ½ cups cooked chickpeas
2 cups mushrooms, sliced
2 cloves garlic
2 tbsp tahini (sesame paste)
2 tbsp lemon juice
2 tbsp olive oil
¼ cup vegetable broth
½ tsp salt
½ tsp pepper

Step by Step Guide

1. Heat 1 tbsp olive oil in a pan. Sauté the mushrooms for about 6 minutes, stirring occasionally, until they’re golden brown and smelling amazing.

2. Add chopped garlic, salt, and pepper. Give everything a good stir and cook for 3 more minutes until fragrant. Your kitchen should smell like magic by now.

3. Transfer the mushroom mixture to a bowl, but don’t forget to set some mushrooms aside for topping later.

4. In a separate bowl, combine the cooked chickpeas, mushrooms, remaining 1 tbsp olive oil, lemon juice, vegetable broth, and tahini.

5. Blend it all up in a food processor until smooth and creamy. If it feels too thick, add a little extra vegetable broth until you reach hummus perfection.

6. Spoon the hummus into a bowl, spread it out with the back of a spoon, and top with the reserved mushrooms. Drizzle with olive oil and, if you’re feeling fancy, sprinkle on some fresh thyme and extra pepper.

Serve and Enjoy!

Serve this up with warm pita, crunchy veggies, or even as a spread for sandwiches. It’s a little different, a little unexpected, but absolutely delicious.

Whether you’re scooping it up with warm pita, spreading it on a sandwich, or sneaking a spoonful straight from the bowl (we’ve all been there!), this Mushroom Hummus is bound to become a new favorite. It’s rich, creamy, and packed with deep, savory flavors that take classic hummus to the next level. So go ahead—gather your favorite dippers and enjoy every bite.

Ingredients

1 ½ cups cooked chickpeas
2 cups mushrooms, sliced
2 cloves garlic
2 tbsp tahini (sesame paste)
2 tbsp lemon juice
2 tbsp olive oil
¼ cup vegetable broth
½ tsp salt
½ tsp pepper

Instructions

Heat 1 tbsp olive oil in a pan. Sauté the mushrooms for about 6 minutes, stirring occasionally, until they’re golden brown and smelling amazing.
Add chopped garlic, salt, and pepper. Give everything a good stir and cook for 3 more minutes until fragrant. Your kitchen should smell like magic by now.
Transfer the mushroom mixture to a bowl, but don’t forget to set some mushrooms aside for topping later.
In a separate bowl, combine the cooked chickpeas, mushrooms, remaining 1 tbsp olive oil, lemon juice, vegetable broth, and tahini.
Blend it all up in a food processor until smooth and creamy. If it feels too thick, add a little extra vegetable broth until you reach hummus perfection.
Spoon the hummus into a bowl, spread it out with the back of a spoon, and top with the reserved mushrooms. Drizzle with olive oil and, if you’re feeling fancy, sprinkle on some fresh thyme and extra pepper.

Author: carlycampbell