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Warm Hummus with Mushrooms ~ sauteed mushrooms give this healthy appetizer a rich, meaty, almost decadent flavor. Add lots of toasted pita bread!


serves 4

Total time

0 minutes


  • hummus
  • 1 ounce 15 can chickpeas
  • 1 clove garlic
  • juice of lemon
  • ⅓ cup Tahini
  • salt and fresh cracked black pepper
  • olive oil for topping
  • mushrooms
  • 2 tbsp olive oil (plus more if needed)
  • 2 cloves garlic (minced)
  • 1 pint white or cremini mushrooms (you may not need all of them)
  • a splash of Marsala or white wine
  • fresh thyme leaves
  • salt and fresh cracked black pepper


  1. Set oven to 300F
  2. Drain and rinse the chickpeas extra well. Add to the bowl of a food processor, along with the garlic and lemon juice.
  3. Process the beans for several minutes, scraping down the sides of the machine as needed. The mixture will be dry at this point, but I find this method makes the creamiest hummus.
  4. Add the tahini and continue to process, scraping down the sides, for another minute. Add a splash of cold water to loosen the hummus. Add salt and pepper to taste.
  5. Spread the hummus in a wide shallow bowl and use the back of a spoon to create a spiral in the surface. This creates nice nooks and crannies for the mushrooms and olive oil to collect in. Drizzle the surface with olive oil, cover loosely with foil and put in the oven to warm.
  6. Meanwhile trim and slice the mushrooms. Heat the olive oil in a skillet and saute the garlic for a couple of minutes, stirring constantly ~ do not let it brown. Add the mushrooms and saute for about 5 minutes over medium high heat, stirring almost constantly until they turn golden. Add a touch more oil if needed.
  7. Add a splash of wine to the pan to make a thin sauce. Let the wine bubble for a minute, then season with 1-2 tablespoons of fresh thyme leaves. Season with a little salt and pepper, to taste.
  8. Remove the hummus from the oven and add the hot mushrooms. Serve immediately with toasted pita triangles.

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