Hummus is one of my favorite dairy-free dishes because it’s delicious and healthy, especially when made with pure ingredients! It’s even better when paired with sautéed mushrooms and cooked eggs. Trust me, once you try authentic hummus, you’ll be hooked. The great thing about hummus is that it’s easy to make, affordable, and keeps you full all day. You don’t need to be a pro—anyone can make hummus, so let’s get started!
Contents
Key Ingredients
Chickpeas: I only use dry chickpeas as the base ingredient to make delicious hummus. I’ve never tried canned chickpeas because I personally believe that fresh ingredients provide the best flavor. You can try using them if you want, but I wouldn’t recommend it.
Tahini: Tahini is rich in calcium—more than milk! It’s the second most important ingredient for making hummus, and without it, the flavor won’t be the same. You can use peanut butter or cashew cream as substitutes, but it won’t be real hummus. Also, I suggest avoiding premade tahini because it often doesn’t taste as good and has a different texture.
Chickpeas Cooking Water: In my opinion, using the water from cooked chickpeas adds a much better flavor to hummus. However, you can also use ice cubes as an alternative.
Garlic: Garlic has a strong flavor, so it’s best to use it wisely. I usually add no more than 2 cloves to my hummus.
Lemon: Nothing beats fresh lemon juice; it enhances the flavor of the hummus significantly.
Cooked Boiled Eggs: Eggs add a delicious taste to the hummus and make the plate look beautiful.
Mushrooms: I use button mushrooms to accompany the hummus. They are tasty and pair well with it.
Onions: I prefer yellow onions because they are sweeter and taste better than purple onions when fried.
Olive Oil: I don’t mix oil into the hummus; I use it only for cooking and decorating the plate.
How to Eat Sauteed Mushroom Hummus?
You can eat it with warm pita bread or, if you prefer, with pita chips. If you want a more consistent meal, boneless chicken thighs or ground beef will pair very well with it, too.
Sautéed Mushroom Hummus
Equipment
- 1 Cooking Pot
- 1 Slotted Spoon
- 1 Mixer or Blender
- 1 Knife
- 1 Frying pan
- 1 Colander
Ingredients
- 800 g chickpeas (dry)
- 200 g Tahini
- 2 Cloves Garlic
- 1 ½ Fresh Lemon Juice
- 700 g Fresh Mushrooms, Sliced
- 2 Yellow ognion
- 6 Hard-Boiled Eggs, Quartered
- 2 Cups Reserved Chickpea Cooking Water
- 3 tbsp Olive Oil
- Salt, to Taste
- Pepper, to Taste
Instructions
- Prepare the Chickpeas:1. Place the chickpeas in a large bowl and cover them with water. 2. Soak for 8 to 10 hours, or until they double in size.3. After soaking, rinse the chickpeas under fresh water and transfer them to a pot. 4. Add enough cold water to cover the chickpeas completely.5. Bring the water to a boil over high heat. 6. Once boiling, reduce the heat to low and simmer for about 1.5 hour, or until the chickpeas are soft. Don't worry about overcooking them, the chickpeas will be softer and tastier.
- Make the Hummus:1. After the chickpeas are cooked, with a slotted spoon, remove 3/4 of the chicpeas and place them in a blender or food processor. Reserve the cooking water. With the rest of the chickpeas, you can add some in the hummus if you need to adgust the texture and even decorate the plate.2. Add tahini, garlic, lemon juice, 2 cups of the reserved chickpea water, and salt to the blender. Instead of reserved chickpeas water, you can use ice cubes, as you wish. 3. Blend for about 2 to 4 minutes until the hummus gets smooth and creamy.4. Taste the hummus and adjust the texture by adding a little more chickpea water if necessary, until you reach your desired creaminess. Never add water at once, do it gradually. If the hummus is to creamy, add a little of chickpeas and tahini, but gradualy and in small portion. Tip: To avoid bloating and gas, it's best to remove the foam that forms on top of the chickpeas while preparing hummus.
- Fry the Mushrooms:1. In a large skillet, heat 2 or 3 tbsp olive oil over high heat. 2. Add the chopped onions and sauté until they are soft and slightly caramelized.3. Add the sliced mushrooms to the skillet and continue cooking until they are tender and cooked through. Season with salt and pepper to taste.
- Assemble the Dish:1. On a serving plate, spoon the hummus and create a small well in the center.2. Fill the well with the sautéed mushrooms and drizzle olive oil over both the hummus and mushrooms.3. Arrange the quartered hard-boiled eggs around the hummus on the plate.
Notes
Tips For the Best Sauteed Mushroom Hummus.
Avoid storing hummus in a plastic container; instead, use a metal container to keep the taste intact.
Hummus can last about 2 to 3 days in the fridge. Just make sure to keep the hummus and mushrooms in separate containers.
Hummus tends to get harder in the fridge. If you want to restore its creamy texture, add a little water and mix.
If you’re in a rush, you can cook the chickpeas in a pressure cooker, which shortens the cooking time by half.
For a creamier texture, add 1 tablespoon of baking soda to the soaked chickpeas. I usually let it soak in the chickpeas overnight. But 15 to 20 minutes is enough, too. Then, rub the chickpeas between your hands to easily remove the skins.
Final Words!
Preparing hummus is straightforward; you just need to know the proper way to do it. With this recipe, you can’t go wrong—you’ll end up with authentic hummus and sautéed mushrooms! It’s completely dairy-free and tasty, so bon appétit!
If you have any questions or need help with the recipe, feel free to reach out. I’ll be more than happy to assist you!
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