Skip to Content

Mushroom Hummus

By: Author Couch Potato Camping

Posted on  - Last updated:

0 Comments

Categories Dips

This creamy mushroom hummus is a great party dip, appetizer or sandwich spread. Enjoy a bowl of this Mediterranean hummus with crackers, pita chips or veggies for a healthy and filling snack or light meal.

A plate of creamy mushroom hummus, elegantly garnished with a drizzle of oil, fresh herbs, and a sprinkle of chili flakes, is beautifully surrounded by rustic bread slices and crispy crackers.

Make a batch of this delicious hummus to bring camping. Spread the hummus on tortilla wraps and add veggies or cheese for a light meal. Or keep a bowl in your refrigerator or cooler and pair it with pretzels, bread or crackers for a quick snack.

Mediterranean dips are always so fresh and flavorful, yet without the heavy cream cheese or sour cream of most other dips. If you want more ideas for light dips, see these recipes too:

A hand dips a toasted bread slice into a bowl of mushroom dip garnished with herbs. Nearby are crackers and whole mushrooms.

Creamy Mushroom Hummus Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cooking Time: 6 minutes

Ingredients

  • 1 1⁄2 Cups Cooked Chickpeas
  • 2 Cups Mushrooms, sliced
  • 2 Garlic Cloves, chopped
  • 2 Tablespoons Tahini (sesame paste)
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1⁄4 Cup Vegetable Broth
  • 1⁄2 Teaspoon Salt
  • 1⁄2 Teaspoon Pepper

Directions

Preheat 1 tablespoon of the olive oil in a saucepan. Cook the mushrooms in the oil for 6 minutes or until they are golden brown.

Sliced mushrooms sautéed in a frying pan with a wooden handle rest on a marble surface, hinting at their future transformation into creamy mushroom hummus.

Add the chopped garlic, salt and pepper to the mushrooms. Mix them in the pan for 3 minutes over heat.

A frying pan with sautéed mushrooms, garlic, and seasonings rests on a cooling rack atop a marble countertop, ready to inspire the perfect mushroom hummus.

Remove from heat and then transfer the mushroom mixture into a bowl.

In a food processor or a bowl, add the cooked chickpeas and the mushrooms. Set a few mushrooms aside for topping later.

Add in the rest of the olive oil, lemon juice, vegetable broth, tahini, and salt to taste.

Overhead view of mushrooms, chickpeas, and sauce in a food processor on a marble surface, ready for blending into a delightful mushroom hummus.

Mix with a food processor or high speed blender. Process until smooth and creamy.

A glass food processor bowl filled with a creamy, beige mushroom hummus sits elegantly on a marble surface.

If the veggie hummus is too thick, add in more vegetable broth.

Spoon hummus on a plate or in a bowl and spread it flat using the back of a spoon for presentation. Top with the reserved mushrooms. If you would like, drizzle with extra olive oil and garnish with fresh thyme and/or cracked pepper.

This dip can be served either warm or cold.

A plate of eggplant dip garnished with herbs and spices, accompanied by toasted bread and crackers, sits beside a bowl of earthy mushroom hummus.

How To Cook Chickpeas For This Recipe

  • If using dry chickpeas, cook them with baking soda for about an hour until very soft or leave them in a bowl with water throughout the night.
  • If using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a bit 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.

Save this recipe for later when you Pin It to Pinterest!

Want more party dip ideas? See these easy dip recipes next: