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.
Warm Hummus with Mushrooms
- 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
- 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!
Questions and Reviews
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’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:-)
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!