Please do me a favor—don’t say you don’t like hummus until you’ve tried it this way. Truthfully, my husband is usually the one who makes hummus in our house, but it’s just so easy that sometimes I whip it up for a snack or when we’re entertaining. Hummus is like a blank canvas: Once you get the basics down, you can add any flavor or veggies you love. The mushrooms here add a bit extra substance and umami without overpowering the hummus itself. There’s nothing better than warm, freshly made hummus, but if you can’t eat it all at once, it will keep in the fridge for 2-3 days in a sealed container.
Ingredients
1 - 15 oz. can chickpeas, drained
½ teaspoon baking soda
1/2 cup tahini paste
Juice of 1 lemon
1/2 teaspoon salt, plus more to season
1 large garlic clove, grated
Ice water
¼ - ½ teaspoon cumin
Olive oil, to drizzle
Black pepper, to season
For the mushrooms
2 - 8 oz. packages baby bella mushrooms
1 tablespoon olive oil
2 garlic cloves, grated with a microplane
Salt and pepper, to taste
Directions
Boil a large pot of water and add the baking soda. Cook the chickpeas for 20 minutes, or until they get plump and the skin starts to come off.
Strain and rinse the chickpeas.
Add the tahini, lemon juice, and salt to the bowl of a food processor and pulse until it forms a paste-like consistency. Add the garlic and 2-3 tablespoons ice water, then blend again.
Transfer the strained chickpeas to the food processor and process until smooth. Season with cumin, salt, and pepper, adjusting seasonings to taste.
Clean the mushrooms and remove the stems. Coarsely chop.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic, and season with salt and pepper to taste.
Cook the mushrooms down until all the liquid evaporates.
Serve using a low-rimmed bowl or plate. Take a large spoonful of hummus and use the spoon to swirl around the middle. Drizzle with olive oil, salt, and pepper, and top with the sautéed mushrooms.
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