Creamy Hummus with Sauteed Mushrooms and Poblanos Recipe

Name: Creamy Hummus with Sauteed Mushrooms and Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained; 3 tablespoons tahini; 1 garlic clove; 1/4 cup extra-virgin olive oil, plus more for drizzling; 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons water; 2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick; 1 poblano chile, cut into 2-inch strips; Kosher salt; Coarsely chopped flat leaf parsley as garnish

Servings: persons

One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
3 tablespoons tahini
1 garlic clove
1/4 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons water
2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick
1 poblano chile, cut into 2-inch strips
Kosher salt
Coarsely chopped flat leaf parsley as garnish

1
In the bowl of a food processor, combine the chickpeas, tahini, garlic, 3 tablespoons of olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth.
2
Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl.
3
Pulse a few more times until incorporated and very smooth.
4
Taste to adjust for seasoning and set aside.
5
In a saucepan over medium-high heat, add the remaining 1 tablespoon olive oil to the pan, once the oil is shimmering, add the mushrooms and peppers and season with salt.
6
Cook until the edges of the vegetables are lightly browned in spots and softened, stirring occasionally, about 5 minutes.
7
Spoon the hummus into a serving dish and top with the sauteed mushrooms and peppers.
8
Garnish with parsley, drizzle lightly with olive oil, and serve alongside warm pita bread or toast.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained, 3 tablespoons tahini, 1 garlic clove, 1/4 cup extra-virgin olive oil, plus more for drizzling, and more.

Yes, Creamy Hummus with Sauteed Mushrooms and Poblanos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Hummus with Sauteed Mushrooms and Poblanos

How did you like this recipe?

Frequently Asked Questions