Hummus with Hen of the Woods Mushrooms | CookOS

Hummus with Hen of the Woods Mushrooms

Name: Hummus with Hen of the Woods Mushrooms
Yield: 6 servings
Ingredients: 1 cup pine nuts; 1 tsp. extra-virgin olive oil, plus more; Canola oil, for frying; 1 lb. thinly sliced mushrooms, preferably hen of the woods or oyster; Kosher salt, to taste; 1 ⁄ 4 cup fresh lemon juice; 2 cloves garlic, roughly chopped; 12 oz. tahini (available at Amazon); 6 cups canned chickpeas, rinsed; 1 tsp. ground cumin; 1 tbsp. finely chopped parsley; Paprika, to garnish

This hummus combines a cumin-scented chickpea base with sautéed hen of the woods mushrooms, delivering silky texture contrasted by meaty, savory mushroom topping.

Total

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Saveur

Ingredients

1 cup pine nuts
1 tsp. extra-virgin olive oil, plus more
Canola oil, for frying
1 lb. thinly sliced mushrooms, preferably hen of the woods or oyster
Kosher salt, to taste

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<sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice

2 cloves garlic, roughly chopped

12 oz. tahini (available at Amazon)

6 cups canned chickpeas, rinsed

1 tsp. ground cumin

1 tbsp. finely chopped parsley

Paprika, to garnish

Instructions

1
Heat oven to 300°. Toss pine nuts and olive oil in a bowl until evenly coated. Transfer to a baking sheet; bake, stirring occasionally, until golden brown, about 10 minutes. Set aside. Pour canola oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. working in batches, add mushrooms, and fry until crisp, about 4 minutes. Transfer to paper towels to drain and season with salt.
2
Make the hummus: Process lemon juice and garlic in a food processor until smooth. Add tahini, chickpeas, cumin, and salt; puree. Spread on bottom of a serving dish, forming a shallow well in center; fill well with mushrooms and pine nuts. Sprinkle with parsley and paprika, and drizzle with olive oil.

Tips & Notes

Pro tips

Slice mushrooms thin and uniform for even cooking; cook in batches over medium-high heat to ensure browning rather than steaming.
Blend the chickpea mixture until completely smooth before tasting for salt — tahini can mask seasoning initially.
Toast pine nuts lightly before blending to deepen their flavor and prevent them from tasting raw.
Drizzle finished hummus with fresh olive oil just before serving and top with warm sautéed mushrooms to maintain textural contrast.

Substitutions

Tahini → sesame seed paste (slightly thinner consistency, use less water)
Pine nuts → walnuts or sunflower seeds (earthier, less buttery)
Canola oil → olive oil for frying mushrooms (slightly different flavor, acceptable)

Storage & make-ahead

Store hummus in an airtight container for up to 5 days; sauté mushrooms fresh before serving or refrigerate separately for 3 days.

Equipment

food processor or blender · large skillet for sautéing mushrooms

Common Questions

Can I use oyster mushrooms instead of hen of the woods?

Yes, oyster mushrooms are listed as a preferred alternative in the recipe and deliver similar savory depth with slightly softer texture when sautéed.

How do I prevent the hummus from being too thick?

Reserve some liquid from the canned chickpeas and add gradually while blending until you reach your desired consistency.

Should I blanch the chickpeas before blending?

It's optional but helps remove skins for an even silkier texture. Rinse canned chickpeas thoroughly either way.

Can I make this hummus ahead?

Yes, store the hummus in an airtight container for up to 5 days. Sauté the mushrooms fresh before serving for best texture, or store separately for 3 days.