Best Creamy Mushroom Hummus

This blog contains sponsored content and the following post may contain affiliate links. Samples are sometimes accepted in order to provide valuable content for readers. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure policy here.

Mushroom hummus is a unique spin on a classic dish that is enjoyed by many. This homemade hummus recipe is the perfect health food, has a creamy texture and is ready to be enjoyed as part of your next healthy snack or game day!

What is Hummus

Hummus is a spread with made legumes that is thought to have originated in the Middle East. Traditional hummus is made using garbanzo beans or chick peas, extra-virgin olive oil, cooked garlic, fresh lemon juice, a little salt, pepper and some herbs. 

What Makes This Mushroom Hummus So Good  

Hummus is one those recipes that almost everyone enjoys. This hummus is even better because not only does it use chickpeas, but the addition of mushrooms make it particularly unique. 

Health Benefits of Mushrooms

Not only are mushrooms tasty, but many research groups have pointed to their anticancer effects and noted benefits in reducing nausea, anemia and even bone marrow suppression in those on chemotherapy. 

While some mushrooms have naturally more health benefits than others, these health benefits are not limited to one type of mushroom. 

Health Benefits of Chickpeas

Chickpeas also known as garbanzos offer a plethora of health benefits. They’re full of fiber rich in protein, support heart health, have anti-inflammatory benefits, and are rich in vitamin and minerals. Whether you enjoy chickpeas in a salad, are making hummus, or tossing it in a soup or stew, chickpeas have quite an impressive list of health benefits. 

Tips to Make the Best Creamy Hummus 

Making hummus is not a hard thing to do, especially when you start out with canned chickpeas. But the trick to getting a creamy consistency has more to do with with technique than the tools used. 

The chickpeas (whether canned or dry)n should be cooked in baking soda first. This crucial step increases the alkalinity of the water, soften the outer skin of the legume and creates more of a smooth product. 

Tools Needed 

food processor or high speed blender 

saucepan 

medium bowl 

How to Make Chickpea Hummus with Garlicky Mushrooms 

Ingredients Needed 

canned chickpeas -You definitely need chickpeas to make this creamy hummus. 

mushrooms – Adds an earthy flavor and a delightful variation. White button mushrooms or cremini mushrooms work well. 

garlic –  Using cooked garlic makes the creamy dip flavorful without a noticeable bite. DO NOT use pre-crushed garlic for this. 

tahini (sesame paste) – Tahini is made from sesame seeds. It adds a distinct flavor and is an important ingredients in any good hummus recipe. 

lemon juice – Use fresh lemon juice to add a refreshing zip. 

olive oil – A drizzle of olive oil helps everything to blend smoothly. 

vegetable broth – The olive oil by itself isn’t enough to help everything blend along. The addition of vegetable broth also helps. You can also opt to use mushroom stock if you have some on hand. 

salt and pepper – for taste 

lemon zest – for color and pop

baking soda – increases the alkalinity of the chickpeas and helps them get nice and soft

Directions 

Step 1: The first step is to rinse and drain a can of canned chick peas before adding to a saucepan. 

Step 2: Cover with water before adding a bit of baking soda. 

Step 3: Bring to a boil, reduce heat and then cook for 20 minutes. 

Step 4: At that point, the chickpeas will get very soft and their skins will start to peel off. 

Step 5: Set them aside. 

Step 6: Preheat olive oil in a saucepan. 

Step 7: Cook mushrooms until they are golden brown. 

Step 8: Add chopped garlic, salt and pepper. Mix them for a few minutes and remove from heat. 

Step 9: Transfer most of the mushroom mixture (reserve portion for garnish), into a food processor or high speed blender along with chickpeas.

Step 10: Add vegetable broth, tahini and lemon juice then blend until creamy. 

Step 11: Place the hummus in a bowl and spread it using the back of a spoon. 

Step 12: Top with remaining sautéed mushrooms, a drizzle of olive oil, fresh thyme, lemon zest, or fresh parsley and cracked black pepper. 

Serving Suggestions 

  • grain free pita bread 
  • carrot sticks or along as a dip in a vegetable platter
  • on roasted vegetables 
  • spread on egg white tortilla 
  • as a condiment or spread in any of your favorite delicious recipes
  • alongside crispy vegetable chips 

When to Serve Mushroom Hummus

  • as gluten free game day snack idea
  • baby showers
  • house warming
  • movie night

Variations 

white bean hummus – instead of garbanzo beans use one can of white beans (rinsed and drained). 

How To Store Leftover Mushroom Hummus 

Any leftovers should be stored in a glass sealed container in the refrigerator for 4-5 days. 

Q & A

Q: Can I used dried cooked peas instead of canned?

A: Absolutely! If using dried chick peas cook them for about an hour with baking soda until they become very soft. 

Yield: 4

Creamy Mushroom Hummus

Creamy Mushroom Hummus

Discover a umami explosion with our Mushroom Hummus! A savory twist on a classic. Perfect for dipping or spreading.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 15 oz can chickpeas
  • 2 cups mushrooms (sliced)
  • 2 cloves garlic
  • 2 tbsp tahini (sesame paste)
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 cup vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp baking soda

Instructions

  1. The first step is to rinse and drain a can of canned chickpeas before adding it to a saucepan. 
  2. Cover with water before adding baking soda.
  3. Bring to a boil, reduce heat and then cook for 20 minutes.
  4. Once the chickpeas start to get soft, set them aside.
  5. Preheat olive oil in a saucepan.
  6. Cook mushrooms until golden brown.
  7. Add chopped garlic, salt and pepper. Mix them for a few minutes and remove from heat. 
  8. Transfer most of the mushroom mixture (reserve portion for garnish) into a food processor or high speed blender along with chickpeas.
  9. Add vegetable broth, tahini and lemon juice blend until creamy. 
  10. Place the hummus in a bowl and spread it using the back of a spoon.
  11. Top with remaining sautéed mushrooms, a drizzle of olive oil, fresh thyme or fresh parsley and cracked black pepper.

Notes

If you're using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a teaspoon of baking soda. Bring to boil, reduce heat and cook for 20 minutes
until the chickpeas skins are peeling off and they're super soft.



If using dry chickpeas, cook them with 1 teaspoon baking
soda for about an hour until very soft.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 279Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 915mgCarbohydrates 31gFiber 9gSugar 6gProtein 11g

Nutrition information isn't always accurate.

Other Gluten Free Game Day Snack Ideas

Strawberry BBQ Hot Chicken Wings

Other Recipes You May Like

Chicken Fajitas  

Green Onion Chimichurri

Easy Chive Oil  

Mediterranean Cauliflower Salad

  • Comments ( 0 )

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

TOP

Skip to Recipe