Portobello Hummus
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
Calories: 125kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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