If you’re looking for a real hummus you’re in the right place. This Super Creamy Hummus with Sautéed Mushrooms is perfectly smooth, creamy with almost like a buttercream texture. The hummus is topped with sauteed mushrooms and garnished with toasted pine nuts. It makes such a great appetizer or even dinner if you throw in some warm pita bread! You and your guests will absolutely go crazy for this!
Have you ever made a hummus that turned out really grainy and not smooth at all? Yes, me too. Many times! I recently had the best hummus of my life at one of my favorite restaurants and attempted to replicate it myself. I tried blending the hummus for a longer time then peeled the chickpeas skins but it wasn’t it.
SECRET TO CREAMY HUMMUS
After a few fails and doing a bunch of research I learned that when you cook the chickpeas with the baking soda it helps the chickpeas break down and get super soft and mushy. Even if you’re using canned chickpeas, you still have to cook them to get that perfect textured hummus. And you don’t have to peel of the skins which makes it so much easier!
HUMMUS INGREDIENTS
chickpeas, canned or dry
baking soda
lemon juice
garlic
good quality tahini
extra virgin olive oil
cold water
cumin
HOW TO MAKE SMOOTH AND CREAMY HUMMUS
If you’re using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a bit of baking soda. Bring to boil, reduce heat and cook for 20 minutes until the chickpeas skins are peeling off and they’re super soft. You basically want to overcook them! Then rinse and drain with a cool water to get rid of the baking soda taste. Next, combine all the ingredients and one tablespoon of water in the high speed blender or food processor. Process until smooth and creamy. Add more water if desired.
This super creamy hummus is truly a perfection. Sauteed mushrooms add so much flavor and make this such a heart meal!
I hope you love this hummus recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
1 canned chickpeas or 1 1/2 cup cooked 1/2 tsp baking soda 1/4 cup lemon juice (around 1 large lemon) 2 garlic clove 1/3 cup tahini 1 tbsp extra virgin olive oil 1-2 tbsp cold water 1/4 tsp cumin 1/2 tsp pink himalayan salt or to taste MUSHROOMS 1 tbsp extra virgin olive oil 1/2 onion, sliced 2 cups cremini mushrooms, sliced 1-2 tbsp coconut aminos 1/4 cup vegetable broth pink himalayan salt and black pepper toasted pine nuts for garnish If using dry chickpeas, cook them with a baking soda for about an hour until very soft.
Ingredients
Instructions
If you're using canned chickpeas, rinse and drain them. Then add to a saucepan, cover with water and add a bit of baking soda. Bring to boil, reduce heat and cook for 20 minutes until the chickpeas skins are peeling off and they're super soft.
Rinse and drain chickpeas with a cool water to get rid of the baking soda taste. Next, combine all the ingredients and one tablespoon of water in the high speed blender or food processor. Process until smooth and creamy. Add more water if desired. Add salt and pepper.
Meanwhile, prepare mushrooms. Preheat extra virgin olive oil in a small saucepan. Add onion and cook for about 3 minutes. Then add in mushrooms, salt and saute for about 5 minutes. Stir in coconut aminos and vegetable broth, cook for another minute and turn off the heat.
Place hummus in a wide shallow bowl and spread using the back of a spoon. Top with mushroom mixture and garnish with toasted nuts if desired.
Notes