Mushroom Hummus
Creamy tahini-chickpea base topped with sautéed mushrooms and garlic. A Lebanese-inspired dip that's rich, earthy, and ready in 10 minutes.
- Total time
- 10 min
- Servings
- 6
- Calories
- 185
- Protein
- 7g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- 3 tbsp tahini
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic cloves, minced
- 1 whole lemon (juiced)
Instructions
- 1
Combine chickpeas, tahini, 2 tbsp lemon juice, 2 tbsp water, and salt in a food processor.
- 2
Blend until completely smooth and creamy, ~2 minutes. Add more water if too thick.
- 3
Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
- 4
Add mushrooms and garlic. Cook, stirring occasionally, until golden brown, ~5 minutes.
- 5
Stir in remaining lemon juice and season with salt and pepper to taste.
- 6
Spread hummus on a serving plate or bowl. Top with warm mushroom mixture.
- 7
Drizzle with extra olive oil and serve warm or at room temperature.
Tools you’ll need
- food processor
- 12-inch skillet
- measuring spoons
- cutting board
- chef's knife
- wooden spoon
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