Loaded hummus is an Israeli favorite. This mushroom version is hearty enough to make a light meal for 2 people (serve with a salad on the side), or an appetizer for 4 or more folks. I love it on a cold winter’s day.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 25 minutes |
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Loaded hummus is an Israeli favorite. This mushroom version is hearty enough to make a light meal for 2 people (serve with a salad on the side), or an appetizer for 4 or more folks. I love it on a cold winter’s day.
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Ingredients
- 16 oz hummus (about 2 cups)
- 1/3 cup olive oil , plus a little for drizzling
- 1 onion sliced thinly
- 1/2 lb crimini mushrooms cleaned with a damp cloth, trimmed, and halved
- 1 clove garlic chopped
- 1 1/2 tsp ground cumin
- 1/4 tsp hot paprika
- salt
Garnish
- paprika
- parsley chopped
- 1 tbsp pine nuts (toasted)
Serve with
- pita bread
Servings: people
Units:
Instructions
- Preheat the oven to 350F. Meanwhile, prep all the ingredients – wipe down the mushrooms and halve them (large ones may need to be quartered), slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown.
- Place the hummus in an oven-safe baking dish or shallow bowl. Drizzle with olive oil and cover with foil. Bake for about 15 minutes. Turn off the heat and leave in the oven until needed.
- Meanwhile, saute onion in 1/4 cup olive oil over medium heat for about 10 minutes or until softened. Add the chopped garlic and sliced mushrooms and continue cooking until the mushrooms are tender and the onion is very soft – a good 10-15 minutes. I like it best after 15 minutes as this gives the onion time to caramelize and the mushrooms become very browned.
- Pile the mushroom mixture into the hummus, garnish as desired, and serve hot with pita bread.