The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. Portobello Hummus is the perfect healthy snack!
It’s been far too long since I’ve brought you a homemade hummus recipe, so today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.
But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.
Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉
One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?
If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!
So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.
It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!
[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]
The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary! I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.
Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!
What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.
That looks like the perfect weekday treat if I’ve ever seen one!
- 5 tablespoons olive oil, divided
- 2 medium Portobello mushrooms, diced
- 1 15-ounce can Great Northern white beans
- 3 cloves garlic, peeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- Salt and pepper
- Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.
- Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth.
- Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies.