Warm Hummus with Mushrooms

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.

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2.91 from 22 votes

Warm Hummus with Mushrooms

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.

Course Appetizer

Prep Time 25 minutes

Yield 4 servings

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

hummus

• 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

mushrooms

• 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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