This Loaded Hummus with Mushrooms is one of those simple yet satisfying recipes that ticks all the boxes. Creamy homemade hummus forms the base, topped with savoury sautéed mushrooms, onion, and garlic, all finished with a splash of lemon and a hint of maple syrup. It’s earthy, flavourful, and comes together with just a few ingredients — perfect for a weeknight meal or an easy starter for guests.
If you’re into real food, minimal fuss, and meals that are full of plant-based goodness, this one’s for you. Serve it with warm flatbread or pita, and you’ve got yourself a dish that’s equally good for lunch, dinner, or a relaxed mezze spread.
Loaded Hummus Ingredients
This hummus with mushrooms is made with just a few pantry and fresh staples:
- Oyster mushrooms – Meaty and tender, ideal for quick sautéing. Sub with cremini or shiitake if preferred.
- Chickpeas (canned) – Quick and convenient; simmering them makes the hummus extra creamy.
- Tahini – Nutty and rich, tahini is key for that silky texture.
- Garlic + Onion – For depth and aromatic flavour.
- Lemon juice – Brightens everything up.
- Maple syrup – A touch of natural sweetness balances everything.
- Olive oil – Used for both cooking and drizzling — use a good quality one.
- Parsley – Fresh and vibrant to finish things off.
How to Make Hummus with Mushrooms
This recipe comes together with just a few simple steps and handful of ingredients.
Make the hummus: Simmer the chickpeas briefly for extra creaminess, then blend with tahini, garlic, lemon juice, olive oil, and a splash of the cooking water. Adjust the texture as needed — with no extra additives, homemade really does taste better.
Cook the mushrooms: While the hummus blends, sauté onion and garlic, then add mushrooms and cumin. Cook until golden and tender. Finish with lemon juice and a hint of maple syrup to round out the flavour.
Assemble and serve: Spread the hummus on a plate, top with the warm mushrooms, drizzle with olive oil, and finish with parsley. Serve with flatbread or pita. It’s that easy! Enjoy!
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Hummus with Mushrooms Recipe
This is one of those simple, everyday recipes that punches well above its weight—minimal effort, maximum flavour. Here’s why it works so well:
- Quick to make: Ready in under an hour.
- Versatile: Ideal as an appetiser, snack, or light meal.
- Nutritious, vegan + gluten-free: Easy to adapt for any diet and packed with plant-based protein and healthy fats.
- Perfect for sharing: Great as a starter, part of a mezze platter, or casual snack — always a crowd-pleaser.
- Leftovers keep well: Ideal for meal prep or next-day lunch.
If you’re looking for more dips and mezze-style dishes to share, you’ll also enjoy:
- Turkish White Bean Salad (Piyaz) – Light, tangy, and full of fresh herbs.
- Baba Ganoush (Eggplant Dip) – Smoky, creamy, and perfect for dipping.
- Moroccan White Bean Stew (Loubia) – Hearty and spiced, great with warm flatbread.
These recipes are ideal for creating a laid-back mezze spread or simply adding more variety to your weekly meals.
Loaded Hummus with Mushrooms
Ingredients
For the mushrooms:
- 300 g oyster mushrooms, torn into bite-sized pieces
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 small yellow onion, diced
- 1/2 teaspoon ground cumin
- Juice of 1/2 small lemon
- 1/2 teaspoon maple syrup
- sea salt and black pepper, to taste
- small handful fresh parsley, finely chopped
For the homemade hummus:
- 1 x 400 g can chickpeas
- 1 garlic clove, peeled
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons tahini, stirred well
- 1/2 teaspoon sea salt
- 2 tablespoons cup extra-virgin olive oil, plus more for drizzling
- 2–3 tablespoons reserved chickpea cooking water (see instructions)
To serve:
- warm flatbread or pita
Method
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Prepare the Chickpeas: Place the chickpeas in a small saucepan and cover with cold water, allowing for about 2–3 cm of water above the chickpeas. Bring to a boil, then reduce heat and let simmer gently for 20 minutes to soften. Drain, reserving the cooking liquid.
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Make the Hummus: In a food processor, combine the chickpeas, garlic, lemon juice, tahini, salt, olive oil, and 1 tablespoon of reserved cooking water. Blend for a full 5 minutes (set a timer) until smooth and creamy. At any time, if the texture feels too thick, add more of the reserved liquid, a tablespoon at a time, until the hummus reaches your ideal consistency.
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Sauté the Aromatics: Meanwhile, in a large skillet, heat olive oil over medium heat. Sauté the onion until soft, about 2-3 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.
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Cook the Mushrooms: Add the mushrooms and cumin, increase heat to medium-high, and cook until golden and tender, about 5–7 minutes. Season with salt and pepper. In the final minute, stir in the lemon juice and maple syrup, allowing the flavours to meld.
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Assemble and Serve: Spoon the hummus onto a serving plate or shallow bowl, spreading it with the back of a spoon to create swirls. Drizzle with a little olive oil, top with the warm mushrooms, and finish with a sprinkle of parsley. Serve with warm flatbread or pita. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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