Melissa Elsmo

Wild Mushroom Hummus-serves 8 as an appetizer

Quick thinking can take store bought hummus to new heights with creative garnishes like farmers market mushrooms.


  • 16-ounces plain hummus, store-bought or homemade
  • 1 Tablespoon olive oil plus extra for drizzling.
  • 1 Tablespoon butter
  • 8-ounces cremini mushrooms, sliced ¼” thick
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 2-3 Tablespoons salted pepitas
  • 1 Tablespoon chopped Italian parsley and/or scallions


Allow the hummus to come to room temperature. Transfer to a platter or bowl and make a slight well in the center. Heat the olive oil and butter in a medium skillet until hot and nearly smoking. Add the mushrooms in batches, taking care not to over crown the pan, season with salt and pepper and allow them to cook until deeply golden brown. When all mushrooms are browned combine them in the pan and reduce heat to medium. Drizzle with a bit more olive oil and add the garlic, smoked paprika, cumin and cayenne. Cook until garlic is fragrant-about 30 seconds.

Pour the mushrooms over the hummus and garnish with peptitas, parsley and scallions. Serve with crackers or pita bread.

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