Mushroom Hummus
Creamy, savory, and packed with flavor—this Mushroom Hummus is a delicious twist on a classic dip! Perfect for snacks, sandwiches, or party platters.
Print Recipe
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.