Warm Hummus with Mushrooms is one of our favorite ways to do hummus ~ the sautéed mushrooms give this hearty appetizer a rich, meaty, almost decadent flavor. Add lots of toasted pita bread and you can call it dinner.
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Warm hummus with mushrooms is a bowl of freshly made hummus, a spiral of good olive oil, and a handful of cremini mushrooms sautéed with a little garlic, thyme, and a splash of wine ~ but, oh, it reads as so much more. Warming brings out all that is wonderful in a bowl of hummus. The flavor, the texture, it’s all emphasized when you crank the temperature up just a little bit. This is a luxurious hot dip that’s just perfect for the colder months.
Warm hummus is a thing
If you’ve only ever eaten hummus cold from a supermarket tub, warm hummus can feel like a revelation. But serving chickpeas and hummus warm is nothing new ~ across the Levant there are whole families of hummus-shop dishes built around warm chickpeas, tahini, lemon, garlic, and olive oil. One of the best known is msabaha, a looser, more rustic cousin of hummus made with warm whole chickpeas.
Hummus topped with sautéed mushrooms is a thing, too. You’ll see versions called hummus pitryot in Israeli cooking, where hot mushrooms are piled onto creamy hummus and eaten with pita. I take the mushroom topping in a slightly different direction with thyme and a splash of Marsala or white wine.
How to serve warm hummus with mushrooms
Serve it warm with plenty of pita, flatbread, or crusty bread for scooping up the hummus and mushrooms together. I also like it with a simple cucumber-tomato salad or a pile of crisp raw vegetables alongside.
It works as a generous appetizer for sharing, but add a salad and it easily becomes a light lunch or dinner.
making it ahead for company
You can make the hummus a day or two ahead and refrigerate it, then warm it gently before serving. The mushroom topping can also be cooked ahead and reheated in a skillet.
I like to keep the two separate until serving, then spread the warm hummus onto a platter and spoon the hot mushrooms over the top. If the hummus thickens in the fridge, loosen it with a little cold water before warming.
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Warm Hummus with Mushrooms
Equipment
- food processor or blender
Ingredients
hummus
- 15 ounces canned chickpeas
- 1 clove garlic
- 2 Tbsp lemon juice, juice of 1/2 lemon
- 1/3 cup tahini
- salt and fresh black pepper, to taste
- olive oil, for topping
mushrooms
- 2 Tbsp olive oil, plus more if needed
- 2 cloves garlic, minced
- 1 pint cremini mushrooms, you may not need all of them
- 2 Tbsp Marsala, or white wine
- 2 sprigs fresh thyme leaves
- salt and fresh black pepper, to taste
Instructions
- Set oven to 300°F.
- Drain and rinse the chickpeas extra well. Add to the bowl of a food processor, along with the garlic and lemon juice.
- Process the beans for several minutes, scraping down the sides of the machine as needed. The mixture will be dry at this point, but I find this method makes the creamiest hummus.
- Add the tahini and continue to process, scraping down the sides, for another minute. Add a splash of cold water to loosen the hummus. Add salt and pepper to taste.
- Spread the hummus in a wide shallow bowl and use the back of a spoon to create a spiral in the surface. This creates nice nooks and crannies for the mushrooms and olive oil to collect in. Drizzle the surface with olive oil, cover loosely with foil and put in the oven to warm.
- Meanwhile trim and slice the mushrooms. Heat the olive oil in a skillet and saute the garlic for a couple of minutes, stirring constantly ~ do not let it brown. Add the mushrooms and saute for about 5 minutes over medium high heat, stirring almost constantly until they turn golden. Add a touch more oil if needed.
- Add a splash of wine to the pan to make a thin sauce. Let the wine bubble for a minute, then season with 1-2 tablespoons of fresh thyme leaves. Season with a little salt and pepper, to taste.
- Remove the hummus from the oven and add the hot mushrooms. Serve immediately with toasted pita triangles.
Nutrition
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Last nights dinner. Or part of it. We added a little. The hummus was our base with the mushrooms and grilled onions. And I sizzled a rib eye. It was delicious. I added the aquafaba as the hummus seemed dry and extra olive oil. A wonderful keeper without all the extras. I eat hummus by the spoonful. 😉
Sounds delish!!
What’s the best way to store opened tahini? Keep it in the can & covered? Should it be refrigerated? How long does it keep? (Although I doubt it would be in there long before using it).
Yes Bonnie, it needs to be refrigerated, and it keeps a long time, but it should say on your jar. Several months at least.
Heavenly good; never thought about serving it that way ! Thank you and keep on doing such a beauties !
I will!
i’m a hummus fiend, but I usually just settle for eating it cold from the fridge. This is a million times better! Love your mushroom-thyme topping!
I know, we always did the cold from the fridge thing, until we tasted this 🙂
Pamela — Tahini is paste made of sesame seeds, that’s very popular in Middle Eastern and Asian cooking. Most large grocery stores carry it in the ethnic food aisle but I’ve even seen it next to peanut butter…similar texture. Hope this helps:-)
Victoria
Thank you Victoria and Sue 🙂
How brilliant to add tasty, garlicky mushrooms to hummus! This dish presents beautifully as well. Awesome timing, my “kids” are home from university and eldest son asked me to show him how to make hummus just yesterday and he was so proud of his creation. Adding mushrooms can make it entire meal, and one not just worthy of students! Thanks so much for sharing 🙂
Isn’t it a thrill to teach a kid how to make a staple like hummus ~ he’ll be enjoying it for his entire life 🙂
What a fabulous addition to make ho hum hummus into a gourmet appetizer! Brilliant! Will make tomorrow for my book club!
Great ~ I bet they’ve never had anything like it, hope it goes over well!
We eat TONS of hummus – but I’ve NEVER thought to put it together with mushrooms – genius!
We eat so much hummus it’s critical that I keep innovating or we’d get bored stiff!