Susie from We are Not Martha combines mushrooms and goat cheese to create a simple and unique hummus dish that you can’t find on store shelves.
I always thought people who made their own hummus were crazy. I figured you buy a container of hummus because you need a quick appetizer to serve your guests while you’re sweating over the oven cooking the main course. “Isn’t this supposed to be the easy part?,” I’d tell myself.
But then, I tried making a batch to see what the hype was all about – not for a party, mind you, but on a Sunday when I had the entire day to myself. Well, I didn’t need the whole day because it took about 5 minutes. And it took one bite for me to be sold. The most amazing thing about homemade hummus, besides the fact that it tastes so much better than anything you buy in the grocery store, is that you can make pretty much any flavor your heart desires. Sure, your local grocery store has roasted red pepper and spinach artichoke, but there’s a limit to the selection. Not so when you’re making hummus yourself.
So, next time I’m craving mushroom hummus, I can make it. It’s quick and simple, but incredibly delicious. You don’t generally find cheese in hummus, but I just love mushrooms and goat cheese together so much and figured it would only make the hummus better. I was right. And you’ll totally impress your guests when they ask what brand the roasted mushroom and goat cheese hummus is and you say, “Thanks, I made it myself.”
Roasted Mushroom and Goat Cheese Hummus
Makes about 2 cups
- 10 oz. baby bella mushrooms, sliced
- Olive oil for brushing, plus 3 Tbsp. for mixing
- 2 garlic cloves, chopped
- 1-14 oz. can chickpeas, liquid drained
- 1/2 Cup tahini paste
- 3 Tbsp. lemon juice
- Salt and pepper
- 2 tsp. cumin
- 1 1/2 oz. goat cheese
- Pre-heat oven to 450 degrees. Place sliced mushrooms and garlic on a foil-covered baking sheet and lightly brush with olive oil. Roast mushrooms in oven at 450 degrees for about 12 minutes, rotating halfway through. Mushrooms should be just beginning to brown. Let mushrooms cool to room temperature.
- In the bowl of a food processor, combine chickpeas, tahini, lemon, salt, pepper, cumin, and mushroom and garlic mixture and process until smooth. Add 3 Tbsp. olive oil and process a bit more. Stir in goat cheese.
- Serve roasted mushroom and goat cheese hummus with pita triangles.