The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!
Servings: 10 people
- 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.
Calories: 125kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 265mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg