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Roasted Mushroom Hummus



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8 oz. medium white mushrooms, sliced
8 oz. Shiitake mushrooms, sliced
8 oz. portabella mushrooms, stemmed and sliced
8 oz. oyster mushrooms, sliced
4 oz. chopped yellow onion
2 oz. 1 tbsp. chopped garlic, divided
2 oz. 1/2 cup olive oil, divided
1 tsp. kosher salt
1/2 tsp. cracked black pepper
14 oz. garbanzo beans
1/2 cup tahini paste (sesame paste)
1 lemon, juiced
1/2 cup roasted red peppers
2 cups roasted mushrooms mixture
Toasted Pita bread chips, as needed


  1. 1
    For Roasted Mushrooms: Toss all ingredients together such as mushrooms, yellow onion, 2 oz. chopped garlic, 2 oz. oil, salt and pepper. Place on a sheet pan, do not crowd product. Roast at 400ºF; until brown and tender, about 10 to 15 minutes, stirring once.
  2. 2
    For Hummus: In food processor, combine garbanzo beans, Tahini paste, 1 tbsp. garlic, lemon juice, 1/2 cup olive oil, roasted red peppers and 2 cups of the roasted mushroom mixture. Spoon into bowl; top with remaining mushrooms and additional red peppers, if desired. Serve with toasted pita bread chips.


Recipe created by: Chef Brian Ehrenholm, Proprietor - The Lunch Pail, Modesto, California

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cuisines European, Mediterranean
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