This hummus is super creamy and packed with flavor. I find hummus to turn out much fluffier by blending in cold water rather than olive oil. Save your good olive oil for drizzling over top before serving. The hummus is delicious on it’s own, but the browned mushrooms take it to the next level.
Servings 1 cups
Prep Time 10 minutes 
Cook Time 10 minutes Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed (about 1 ½ cups cooked)
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 clove garlic
- 2-3 tbsp cold water
For the mushrooms:
- 1 tbsp olive oil or butter
- 8 oz mushrooms finely chopped
- ½ tsp dried thyme
- ½ tsp kosher salt
Instructions
- In a large skillet over medium-high heat, warm the oil or butter. Add the mushrooms, spread them out into an even layer, and let cook, undisturbed, for 5 minutes, or until deeply browned in spots. Give them a stir and cook for another 5 minutes. Stir in the thyme and salt.
- In a high-speed blender, add the chickpeas, tahini, lemon, soy sauce, thyme, salt, pepper, and garlic. Blend on low and slowly increase the speed to high and blend until smooth. Start by adding 2 tbsp cold water and blend again until smooth. If you want it a bit thinner, add another tablespoon of cold water. Taste and add more salt or lemon, if needed.
- Spread the hummus out onto a plate or shallow bowl. Top with mushrooms and drizzle generously with olive oil. Serve with crudite or pita chips!
Items you can prep ahead (optional)
- Make the hummus
- Prep 8 oz mushrooms
- Cook/brown the mushrooms
Substitutions:
- Substitute dried thyme with 1 tablespoon fresh thyme in the hummus and about 2 teaspoons in the mushrooms.
- Skip the mushroom topper if you don’t like mushrooms or don’t want to turn your stove one (though I highly recommend it!)
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- This hummus is best at room temperature, but eating it straight out of the fridge is just fine.
- Scoop it on top of bowls for a protein/sauce combo
- Stir in some more water, olive oil, salt and lemon to thin it out and use as a dressing.
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