Warm Hummus with Mushrooms ~ this is one of our favorite ways to do hummus ~ the sauteed mushrooms give this healthy appetizer a rich, meaty, almost decadent flavor. Add lots of toasted pita bread and you could call it dinner.
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.
It becomes a luxurious hot dip that’s just perfect for the colder months…and much healthier than the regular lineup of cheesy hot dips. This is nothing more than a warm bowl of freshly made hummus, a spiral of good olive oil, and a handful of cremini mushrooms sauteed with a little garlic, thyme, and a splash of wine ~ but, oh, it reads as so much more. The only problem I’ve found with it is that people tend to scarf it down, so don’t be left high and dry with nothing on the table ~ keep an back-up batch warming in the oven!
The microwave also works well for heating hummus. You can even *cough* use a store-bought tub of hummus for this recipe. Just swirl it into a bowl, heat it, and top with the steaming hot mushrooms.
Hummus topped with mushrooms is just one of my 50 Ways to Hack Your Hummus. Hummus is probably the most versatile dip on the planet, and if you keep a supply of chickpeas in your pantry, you’ll always be prepared for unexpected guests.
Ingredients
- 1 15 ounce can chickpeas
- 1 clove garlic
- juice of 1/2 lemon
- 1/3 cup tahini
- salt and fresh cracked black pepper
- olive oil for topping
- 2 Tbsp olive oil (plus more if needed)
- 2 cloves garlic, minced
- 1 pint white or cremini mushrooms (you may not need all of them)
- a splash of Marsala or white wine
- fresh thyme leaves
- salt and fresh cracked black pepper
Instructions
- Set oven to 300F
- 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.
Don’t forget to pin it!
28 Comments
Bonnie
February 2, 2018 at 11:40 pmWhat’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).
Sue
February 3, 2018 at 7:52 amYes Bonnie, it needs to be refrigerated, and it keeps a long time, but it should say on your jar. Several months at least.
2pots2cook
January 19, 2017 at 12:06 amHeavenly good; never thought about serving it that way ! Thank you and keep on doing such a beauties !
Sue
January 19, 2017 at 10:51 amI will!
Laura | Tutti Dolci
January 18, 2017 at 5:49 pmi’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!
Sue
January 19, 2017 at 10:51 amI know, we always did the cold from the fridge thing, until we tasted this :)
Victoria Schwalbe
January 18, 2017 at 4:02 pmPamela — 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
Pamela LePage
January 18, 2017 at 4:34 pmThank you Victoria and Sue :)
Merryn@merrynsmenu
January 18, 2017 at 3:35 pmHow 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 :)
Sue
January 18, 2017 at 4:12 pmIsn’t it a thrill to teach a kid how to make a staple like hummus ~ he’ll be enjoying it for his entire life :)
Becky
January 18, 2017 at 2:38 pmWhat a fabulous addition to make ho hum hummus into a gourmet appetizer! Brilliant! Will make tomorrow for my book club!
Sue
January 18, 2017 at 4:11 pmGreat ~ I bet they’ve never had anything like it, hope it goes over well!
mary
January 18, 2017 at 2:02 pmWe eat TONS of hummus – but I’ve NEVER thought to put it together with mushrooms – genius!
Sue
January 19, 2017 at 10:53 amWe eat so much hummus it’s critical that I keep innovating or we’d get bored stiff!
SallyBR
January 18, 2017 at 12:58 pmI just had a serious “palm to the forehead” moment here… How come I never thought about this? We enjoy hummus several times per week, and now I cannot wait to turn it into a warm concoction with luscious mushrooms all over it…
simply awesome!
Tricia @ Saving room for dessert
January 18, 2017 at 12:16 pmWe love warm hummus and my husband says thats how they serve it in the middle east. It really does bring out the flavor and the texture is like velvet. Love your addition of mushrooms – sounds and looks perfect!
Pamela LePage
January 18, 2017 at 12:03 pmLooks yummy! umm what is tahini and how is it used , where can it be purchased? Sorry I have not heard of this and would to know.
Sue
January 18, 2017 at 4:28 pmHi Pamela! Tahini is sesame paste, and it’s used to make hummus and also to make simple sauces for Middle Eastern dishes. It’s in just about all grocery stores now, but it can sometimes by hard to find…best to ask your store clerk.
Charlie
January 18, 2017 at 10:25 amSue:
This looks so good!
I’ll do this the next time the Grandchildren are over.
I have one that every year I put a tub of hummus under the tree, and he is more tickled with that than anything.
Sue
January 18, 2017 at 11:51 amThat’s hysterical!
Savvy
January 18, 2017 at 10:15 amabsolute heaven!!
Katerina
January 18, 2017 at 10:14 amNow we’re talking!
Sue
January 18, 2017 at 11:51 am:))
Jennifer @ Seasons and Suppers
January 18, 2017 at 9:24 amThis is just so perfect! Love the use of mushrooms with warm hummus. Great for a cooler weather snack :)
Chris Scheuer
January 18, 2017 at 8:44 amOh my word! This looks like heaven in a bowl! I can only imagine how quickly it would be scarfed up at my house.
John/Kitchen Riffs
January 18, 2017 at 8:27 amI’ve actually warmed up hummus before and added things to it — you’re right, it’s a wonderful warm dip. Never even thought of mushrooms, though. Brilliant! I’m SO stealing this idea. :-)
Angie@Angie's Recipes
January 18, 2017 at 8:01 amCan I come over for the dinner, Sue? This looks incredibly delicious!
Sue
January 18, 2017 at 9:01 amYou are ALWAYS welcome Angie <3