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Everyone’s favorite veggie dip recipe gets a flavor-packed makeover with this Roasted Garlic Mushroom Hummus. With the mellow flavor from roasting the garlic along with the umami goodness of mushrooms, there is no better hummus among us. Give it a try the next time you need a snack!
Why You’ll Love this Mushroom Hummus
Delicious Details
- Cuisine Inspiration: Mediterranean
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free, Vegan
- Skill Level: Easy
Hummus may be a classic and beloved dip, but maybe you get bored of the basic hummus recipe sometimes. You’ve probably even tried roasted red pepper hummus. So let’s kick up the flavor. You’ll be making this one all the time! Here’s why…
- Lovely mellow garlic flavor. It seems like a lot of garlic, with a full head of roasted garlic in the recipe, but the roasting makes the flavor much milder.
- Great for snacking. With protein and fiber, it’s so satisfying and is a tasty way to get everyone eating their vegetables.
- Allergy-friendly. Yes, hummus is naturally free of gluten, dairy, eggs, and this one doesn’t even have nuts. So it’s suitable for many people to enjoy.
Roasted Garlic Mushroom Hummus Ingredients
Here’s a quick list of what you’ll need to make this tasty hummus recipe that was shared on my site by Stacey from Bake. Eat. Repeat., as well as some notes about them. Be sure to check the recipe card for the full amounts and detailed instructions.
- Garlic. You’ll need an entire head.
- Mushrooms. I use white button mushrooms, but you can also use baby bellas or creminis. Wipe them off with a cloth and quarter them.
- Olive oil. Some is for roasting the garlic and mushrooms, and some is for preparing the hummus.
- Tahini. The classic sesame paste that gives hummus its characteristic flavor and adds to the creamy consistency.
- Canned chickpeas. Rinsed well.
- Salt.
- Lemon juice. Freshly squeezed is best.
What to Serve with Mushroom Hummus
We all know hummus makes a great dip for veggies, but there’s so much more you can do with it. Here are some ideas.
- Scoop up with bread. You’ll want to tear up pieces of Gluten Free Pita or Gluten Free Naan to devour this mushroom hummus.
- Make grain bowls. Dollop some hummus on top of Buddha Bowls to give them a Mediterranean twist.
- Have a Greek-inspired meal. Serve your Chicken Souvlaki or Falafel with some Greek Salad and a scoop of the dip.
- Make wraps. Dollop some into Gluten Free Tortillas with Balsamic Roasted Vegetables and a drizzle of Tzatziki for a veggie-packed lunch.
Roasted Garlic Mushroom Hummus
Ingredients
- 1 head of garlic
- 2 cups button mushrooms quartered
- 4 tablespoons olive oil divided
- 1/4 cup tahini
- 19 ounces canned chickpeas rinsed
- 1 teaspoon salt
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, but leave the peel intact. Place the garlic, cut side up on a foil lined baking sheet and drizzle the cloves with 1 1/2 teaspoons of olive oil. Toss the quartered mushrooms with another 1 1/2 teaspoons olive oil and spread them on the baking sheet next to the garlic. Cover it all loosely with some foil and roast for 30-35 minutes or until the garlic is soft. Remove from the oven and let cool.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the tahini. Set aside. Press the roasted garlic out of the skins (it should come out easily) and place it and the roasted mushrooms in the bowl of a food processor along with the rinsed chickpeas and salt and process until combined. Add the lemon juice and process again. Then as the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
- Hummus will keep well in the refrigerator in a sealed container for up to 5 days.
Did you make this?
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Hi there, is the 19oz before or aftee draining?
It is labeled 19 oz. on the can, so it will be less after draining.
Mushroom Hummus is superb! Your recipe is beautifully done. I recently tried a hand at it and skipped chickpeas using Black Gram instead.
Do check our blog
https://kitchenpostcards.wordpress.com/2018/03/04/black-gram-mushroom-hummus/
Thank you so much!
Hello, your delicious mushroom & roasted garlic recipe has made it to The Food Explorer’s “Best 39 delicious garlic hummus recipes on the net” list. Your readers can vote for it here: http://thefoodexplorer.com/appetizer/39-delicious-garlic-hummus-recipes-vote-for-your-favorite/ Good luck! 🙂
Wow this sounds fabulous! Thanks for linking up to Merry Monday! Pinned and sharing on FB! Have a great week!
Kim
Sounds delicious!
Thanks for sharing the recipe!
Oh my yum. I would just slather this on pita bread and call this a meal (with a glass of red wine)!
Well that sounds perfect!
The combination of mushroom and garlic is irresistible and I will make this for upcoming football parties. Great recipe!
It is a great combo! Enjoy your parties? Are you rooting for one of the teams in the playoffs, or just enjoying to food and fun?