Mushroom Hummus

By Erika on September 16th, 2013 / / 1 Comment

Mushroom Hummus The Hopeless Housewife



I know people who despise mushrooms and I JUST DON’T GET IT! I love everything about them…the flavor, the texture, how easy they are to cook with. Throw mushrooms on a sandwich, salad or in a sauce and it’s a whole new ballgame. How ’bout tossing it in some hummus? Well, I found out it’s delicious.  This hummus has that yummy hearty mushroom flavor and a hint of lemon..if you are a hummus lover, you have to try Mushroom Hummus– this is a break from the norm for sure!

Mushroom Hummus

Mushroom Hummus


  • 3 cups baby bella or portabella mushrooms, sliced
  • 1/2 cup olive oil plus 2 tablespoons
  • 1-14 0z can garbanzo beans drained and liquid reserved
  • 1/3 cup tahini
  • 2 garlic cloves
  • juice of 1 lemon
  • 1 tbsp chopped parsley
  • Sea salt and freshly cracked pepper to taste


  1. Preheat oven to 425 degrees.
  2. Place sliced mushrooms on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until browned, stirring them half-way through. Remove from oven set aside to cool.
  3. Combine remaining olive oil, garbanzo, tahini, garlic and lemon juice in a food processor and pulse for a few seconds. Add mushrooms, leaving some aside to garnish with. Pulse again. Add just enough of the reserved liquid from the garbanzo beans until you reach the desired consistency. Season with sea salt and pepper to taste and serve wit pita wedges or pita chips.

show comments one response

  • Sara says:

    Pinned it, made it – delish! Watching sodium so rinsed garbanzos and thinned with water. Yum. Thx for recipe!

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