Lebanese Hummus with Sautéed Mushrooms
Creamy chickpea hummus topped with warm, garlicky sautéed mushrooms and a drizzle of olive oil. A classic Levantine mezze that's ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 178
- Protein
- 6g
Ingredients
- 1.5 can (15 oz each) canned chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp lemon juice
- 2 clove garlic cloves, minced
- 2 tbsp ice water
- 12 oz cremini or button mushrooms, sliced thin
- 1 clove garlic cloves, minced
- 3 tbsp olive oil
- 0 salt and pepper to taste
Instructions
- 1
Combine chickpeas, tahini, lemon juice, 2 minced garlic cloves, and ice water in a food processor.
- 2
Blend until completely smooth and creamy, ~2 minutes. Add more water by the tablespoon if too thick.
- 3
Season with salt and pepper. Transfer to a shallow bowl.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, ~45 seconds.
- 5
Add sliced mushrooms and cook without stirring for 2 minutes until edges soften and golden.
- 6
Stir in 1 minced garlic clove and cook 1 minute more until fragrant. Season with salt and pepper.
- 7
Spoon warm mushrooms and their oil onto the center of the hummus.
- 8
Drizzle remaining 1 tbsp olive oil around the edge. Serve warm.
Tools you’ll need
- food processor
- shallow serving bowl
- large skillet
- wooden spoon
- measuring spoons
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