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Creamy Mushroom Hummus

Mushroom cream sauce and hummus? Who would have thought they fit so perfectly together. Try this simple twist on traditional hummus to please any of your mushroom-loving friends.
Course Snack
Cuisine Middle Eastern
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
Yields 6 servings
Author Emi


Hummus (makes 2 cups)

  • ½ teaspoon extra virgin olive oil
  • 2 cloves garlic smashed
  • ¼ cup tahini
  • ¼ cup lemon juice fresh squeezed (1 whole lemon)
  • ¼ cup extra virgin olive oil
  • 1 19oz. can chickpeas, rinsed and drained
  • 3 tablespoons water
  • ⅛ to ¼ teaspoon cayenne pepper add more if you like heat
  • ½ teaspoon ground cumin
  • ¾ teaspoon truffle salt

Mushroom cream sauce (makes 1 cup)

  • 1 tablespoon truffle oil
  • cup 65 g white onions, half moons
  • 2 cloves garlic minced
  • 2 cups 150 g, brown shimeji mushrooms
  • ½ tablespoon butter
  • 1 tablespoon flour
  • cup + 1 tablespoon heavy cream
  • C + 1 T chicken broth ⅓ C + 1 T water + ½ t chicken paste
  • ¼ t ground cumin
  • Small pinch of nutmeg
  • ¾ t truffle salt to taste
  • ¼ t black pepper fresh cracked


  • Truffle oil drizzle
  • Black pepper fresh ground
  • Paprika
  • Parsley fresh chopped


  1. In a small frying pan, heat oil to medium-high and add garlic cloves. Sauté until soft and brown. Reserve for use in hummus.
  2. In a food processor, add in sautéed garlic, tahini, lemon juice, and oil. Blend briefly until combined. Add chickpeas, water, cayenne, cumin, and truffle salt. Blend until smooth. Reserve for later use.
  3. In a medium pot on medium-high heat, add truffle oil, onions, garlic, and mushrooms. Sauté for about 10 mins until the onions are soft. Add butter and stir in the flour. Add cream, broth, cumin, nutmeg, truffle salt, and pepper. Cook until the mushroom sauce thickens.
  4. Place hummus in a bowl and add mushroom cream sauce in the centre. Drizzle over truffle oil and add garnishes. Serve with warmed pita.
  5. Enjoy!