Flavorful Mushroom Hummus with Sautéed Garlic

5 from 17 votes

This easy mushroom hummus with garlic recipe is packed with flavor. It's perfect with veggies, pita, as a spread, or a healthy snack.

Prep Time15

Cook Time6

Total Time21

Course: Appetizer, Side Dish, Snack

Cuisine: Middle Eastern

Keyword: mushroom hummus

Servings:

Calories: 174kcal

Get Recipe Ingredients

Preheat 1 tbsp of olive oil in a saucepan or a large skillet over medium heat. Add the sliced mushrooms.
2 tbsp olive oil, 2 cup white button or cremini mushrooms
Cook the mushrooms on medium-high heat for 6 minutes or until they are golden brown.
Add chopped or minced garlic, salt, and pepper to the saucepan. Mix and cook for 3 more minutes. Set aside.
2 garlic cloves, ½ tsp salt, ½ tsp pepper
Place the cooked chickpeas into a bowl of a food processor or high speed blender.
1½ cup cooked chickpeas
Set aside some of the sautéed garlicky mushrooms for topping later. Add the rest to the chickpeas.
Now also add the other tablespoon of olive oil, fresh lemon juice, vegetable broth or mushroom stock, tahini, and salt to taste.
2 tbsp tahini , 2 tbsp lemon juice, ¼ cup vegetable broth
Mix on high speed until smooth and creamy. (Add more vegetable broth if desired).
Place the mushroom hummus on a large plate or in a bowl and smooth out the top using the back of a spoon. Scrape down the sides of the bowl to get as much of the hummus out of it as possible.
Top the hummus with the saved mushrooms and a drizzle of olive oil or truffle oil. Garnish with fresh thyme or parsley and/or ground black pepper.
Enjoy with your favorite toasted bread or crackers! Or as a spread.

If you're using canned chickpeas, rinse and drain them. Then add to a large pot, cover with water, and add 1 tsp baking soda. Bring to a boil, reduce heat, and cook for 10-20 minutes until the chickpea skins are peeling off and they're super soft.

With dry chickpeas, soak them in a bowl of cold water overnight. Then rinse and cook them with 1 tsp baking soda for about an hour until very soft.

If you don't have vegetable stock, use some of the chickpea cooking water instead.