This Roasted Red Pepper Mushroom Hummus recipe puts a unique twist on your standard hummus. With added caramelized onions and tasty mushrooms, this recipe is loaded with flavor. There's no way you could take just one bit of this amazing recipe. Pair this with your favorite chips, raw veggies, pita chips, or whatever your hungry heart pleases.
- 2 Tbsp + 2 Tbsp Olive Oil
- 1/2 tsp salt
- 4 oz fresh Monterey® mushrooms, sliced
- 1-1/2 Tbsp fresh garlic, minced (4 to 6 cloves)
- 5 Tbsp lemon juice, fresh squeezed
- 1/4 cup tahini (ground sesame seed paste)
- 1/4 cup water
- 1 can (15 oz) garbanzo beans (AKA chickpeas), drained
- 1/4 to 1/2 cup Mezzetta® Roasted Red Bell Peppers, cut to 1/2” pieces
1. Add 2 tablespoons olive oil to a medium-size frying pan heated to medium-high. Add mushrooms and salt, then sauté until lightly browned and tender, about 10 minutes. Remove mushrooms from pan and allow to cool.
2. Using the same pan with residual oil in it, set heat to medium-high then add the garlic. Sauté until lightly browned, about 3 minutes. Remove pan from heat.
3. Add 2 tablespoons olive oil, lemon juice, tahini, previously cooked garlic and mushrooms, then 1/4 cup water to a blender or food processor. Blend on low, gradually increasing the speed to medium-high (7-8 on a Vitamix), then continue blending for about 1 minute or until mixture is smooth.
4. Add garbanzo beans and 1/4 cup of roasted red peppers to the mushroom-tahini mix, then blend again on low speed, gradually increasing to medium-high, until hummus is smooth and creamy, about 1 minute. Adjust per preference, adding the desired amount of additional roasted peppers, up to 1/4 cup more.
Serving ideas: Serve with crisp raw veggies, pita chips, tortilla chips, pita bread or naan.
Veggies: cucumber rounds, carrot & celery sticks, red bell pepper pieces, etc.
Garnish ideas: A sprinkle of paprika, a swirl of olive oil, chili pepper flakes, sun dried tomatoes