Warm Mushroom Hummus
Creamy Lebanese-style hummus topped with sautéed mushrooms, garlic, and warm olive oil. Ready in under 15 minutes—perfect for mezze platters or as a dip.
- Total time
- 12 min
- Servings
- 6
- Calories
- 285
- Protein
- 9g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- 3 tbsp tahini (sesame paste)
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 8 oz mushrooms (cremini or button), thinly sliced
- ½ cup olive oil, divided
Instructions
- 1
Add chickpeas, tahini, lemon juice, and 1 minced garlic clove to a food processor.
- 2
Pulse until smooth. Add water 1 tbsp at a time until you reach a silky, thick consistency.
- 3
Season with salt and pepper. Transfer to a shallow serving bowl.
- 4
Heat 2 tbsp olive oil in a skillet over medium-high until shimmering, about 1 minute.
- 5
Add sliced mushrooms and remaining minced garlic. Cook 5 minutes, stirring occasionally, until mushrooms are golden and tender.
- 6
Pour warm mushroom mixture and remaining olive oil over hummus. Drizzle with extra oil and finish with a pinch of salt.
- 7
Serve immediately with pita bread, vegetables, or olives.
Tools you’ll need
- food processor
- shallow serving bowl (8–10 inch diameter)
- 12-inch skillet
- wooden spoon or spatula
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