I’ve been meaning to share a hummus recipe on here for a while, because its one of those essential vegan recipes that’s simple to master and make on a weekly basis. So this loaded hummus with mushrooms and sun-dried tomatoes is kind of a two for one – you can just follow the recipe for a classic hummus OR you can take things up a level by topping it with some veggies!
Hummus is absolutely a staple plant-based food (and often it’s the thing that I bring to gatherings to share so I know there’s sure to be something filling there that I can eat). You can grab a million different types of hummus at the store, but I find homemade to be so much cheaper – plus it’s not packaged in plastic. Once you’ve made a simple hummus a few times you won’t need a recipe anymore, and you probably won’t even need to measure. When it comes to hummus I usually just toss things in and taste as I go, and it comes out just fine! So that’s definitely what I’d recommend doing here – taste and adjust as you wish to make a hummus that you love and make on repeat.
There’s so many things you can mix into your hummus – like adding in beets for a bright pink version or swapping out the chickpeas for another bean. But I had never thought of loaded hummus until a friend ordered it one time from a place in Paris. They got delivered a plate of hummus loaded with grilled mushrooms and came with perfectly roasted, thinly sliced potatoes on the side. It was such a delicious combination that I had never seen before, so of course I had to try and recreate it at home.
This loaded hummus is definitely pantry staple friendly, I even used canned mushrooms because that’s what I had around. But once these strange times of lockdown and quarantine are over it would be a great dish to share with friends and drinks because it’s some wonderful combination of a hearty appetizer and a snacky meal. You can serve it with pretty much anything you have around – pita bread, any bread, roasted potatoes, pretzels, chips, carrot sticks, the choice is yours!
Check out the recipe below and be sure to let me know if there are any other quarantine friendly, pantry staple, plant-based meals you’d like to see here!
Thank you for stopping by A Veganable Feast!
For the vegetables :
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 can (390g/13 oz) sliced mushrooms, drained
- 1/4 cup sun dried tomatoes, chopped
For the hummus :
- 1 can (530g/18 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 4 tablespoons oil (I used sunflower oil but most any will do)
- 3 tablespoons water
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt to taste
- Dice the onion and add to a skillet along with the olive oil. Cook over medium heat for about 10 minutes until translucent and soft.
- Mince the garlic and add to the onions as well as the drained mushrooms. Cook for another 10 minutes or so until any liquid from the mushrooms has evaporated and they’ve shrunk down in volume.
- Remove from heat and stir in the chopped sun dried tomatoes. Set aside.
- Combine all hummus ingredients in a food processor and process until a smooth texture is achieved. This will take about 5 minutes. Taste and adjust seasoning as needed.
- To serve, scoop the hummus out into a bowl or on a plate. Top with the mushroom mixture.
- Serve with almost anything : pretzels, chips, pita or any other bread, carrots, roasted potatoes, etc.
- Store in the fridge up to three days, keeping the hummus and vegetables separate.