Hummus made from roasted mushrooms. I made this from mushrooms I foraged. However, you can easily make it from mushrooms from the grocery store. Try Portobello’s, Cremini, or white buttons which are actually all of the same species, Agaricus bisporus, in different stages of their growth. Mushrooms are so delicious because they have the umami flavor. Great served with meat dishes.
Russula brevipes is a very common wild mushroom that people often overlook because they don’t think it’s very good, but it is! And they make great hummus when roasted.
EQUIPMENT: broiling pan, Ninja blender, cast iron skillet
Roasted Mushroom & Garlic Hummus
Difficulty: Medium4
servings15
minutes50
minutesUse wild or store bought mushrooms.
Ingredients
8 cups coarsely chopped Russula brevipes or Portobello’s, Cremini, or white button mushrooms
½ cup homemade Tahini
1/4 cup extra virgin olive oil
1 Meyer lemon, squeezed
2 bulbs garlic, very top sliced off to expose cloves
1 teaspoon ground cumin
½ teaspoon salt
Extra olive oil
smoked paprika, cayenne, or Piment d’Espelette for garnish
- Tahini
3/4 cup sesame seeds
3 tablespoons extra virgin olive oil
Directions
- Preheat oven to 450°F.
- Place mushrooms & garlic in broiling pan lined with parchment paper, drizzle olive oil over, including liberally over upright garlic heads.
- Roast for 45 minutes, until well browned. Cool.
- Meanwhile, make Tahini.
- Squeeze the garlic cloves from the heads and add them to Ninja blender.
- Add the cooled mushrooms, olive oil, lemon juice, garlic, cumin and salt and process until smooth.
- Add some filtered water, a little at a time, as needed until the desired consistency is reached.
- Add salt to taste.
- Transfer to a serving bowl and make a nice pattern on the top.
- Drizzle some olive oil over it, sprinkle with smoked paprika, cayenne, or Piment d’Espelette.
- Serve with tortilla chips, toasted pita wedges, vegetables, or crackers.
- Tahini
- Heat a clean, dry cast iron skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown. Let cool.
- Add the sesame seeds to a Ninja blender with the cup option, along with the 3 tablespoons of olive oil.
- Pulse the mixture into a paste, scraping down the sides. Add more olive oil or filtered water until you reach the desired consistency.
