Tuesday, November 22, 2011

Mushroom Hummus

It's been a little too long since I posted a hummus recipe. Don't worry, I got an endless flow of hummus going on. Sort of like the mushroom abundance in Oregon this Fall. I've been basking in mushroom glory these days. When I get my spore on, I don't like to mix too many other ingredients in with the shrooms as to not jeopardize the flavor. But that doesn't mean I can't jeopardize the flavor of hummus to take on a fungus flavor. I sautéed some mushrooms, then blended them into a traditional hummus recipe. The result was a fully bodied earthy hummus. A Thanksgiving appetizer? I hope so.

Mushroom Hummus

1 cup of your favorite mushrooms (I used criminis)
1 cup of prepared chickpeas
1 tablespoon tahini
1/4 cup olive oil, plus extra for sautéeing
1 teaspoon of salt
1 clove of garlic

  • Sautée mushrooms on medium high heat until brown. Set aside to cool.
  • When mushrooms are cool, place in a food processor (reserving some for on top) with garlic, olive oil, salt, and tahini. Blend until smooth. 
  • Add chickpeas and blend until smooth. You may need to add bean liqueur or more olive oil to ensure smoothness. 
  • Spoon into shallow dish, place extra mushrooms in center and drizzle with extra virgin olive oil.


Laura @ Sprint 2 the Table said...

Love this combination! Mushrooms are perfect for the winter and hummus is ALWAYS a good idea. :)

Dewi said...

Yum! I love mushroom practically on anything. Hummus sounds superb!

Magda said...

"endless flow of hummus" hehe
I love your hummus recipes Anna and particularly this one since I'm a mushroom fiend.
Keep them coming!! :)

Shaheen said...

OOh this sounds lovely. I love hummus and this is a new and interesting take.

Lenia said...

Keep posting fantastic hummus recipes like this one!Filakia!

Helen said...

mmmm I love mushrooms! I'm in the midst of polishing off some store bought hummus, which my husband bought. Once it's been consumed I'll have to make this one :)

Ivy said...

It's been a while since I last visited and apologize. Love hoummous and since I love anything with mushrooms this sounds like the perfect appetizer for me.

Anna A. said...

Laura - agreed, expect that dessert hummus at foodbuzz... that was just ugh.

Dewi - I hear ya!

Magd - High five to a fella mushroom fiend.

Shaheen - That means a lot coming from you :-)

Lenia - Thanks I will...never stop.

Helen - I hope you do! I want to try a black truffle version when they come out in Oregon in the spring.

Ivy - Hey Ivy! Glad you are back :-)

Linds said...

Thanks for the awesome recipe!! Quick question, though...the olive oil. A 1/4 of WHAT? Is it a cup?

Banana Wonder said...

Linds - Sorry for the confusion - that is 1/4 CUP. I updated the recipe. Thanks for bringing this to my attention and for stopping by!

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