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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I 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!
We 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!
Looks 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.
Hi 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.
Sue:
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.
That’s hysterical!
absolute heaven!!
Now we’re talking!
:))
This is just so perfect! Love the use of mushrooms with warm hummus. Great for a cooler weather snack 🙂
Oh my word! This looks like heaven in a bowl! I can only imagine how quickly it would be scarfed up at my house.
I’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. 🙂
Can I come over for the dinner, Sue? This looks incredibly delicious!
You are ALWAYS welcome Angie <3
Sue,
I live in LA where I can easily find tahini. I am overwhelmed by the choices. Which brand do you recommend? I bought one jar and I wasn’t too happy with it.