Lemon Thyme Hummus with Sauteed Mushrooms
Servings 1 cups
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
Items you can prep ahead (optional)
- Make the hummus
- Prep 8 oz mushrooms
- Cook/brown the mushrooms
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!
Notes
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.