Preheat oven to 425 degrees. Line a rimmed baking pan with foil. Spread mushrooms and onion on prepared pan; drizzle with 1/4 cup olive oil. Roast 20 minutes, stirring halfway through. Cool.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Add a healthy dose of veggies and a rich flavor to your homemade hummus. All you need to do is add roasted mushrooms, onions, and garlic.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Champ's sliced baby bella mushrooms | ||
| ½ medium white onion, cut into wedges | ||
| ¼ c. Gustare Vita olive oil, plus additional for drizzling | ||
| 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed | ||
| 2 clove(s) garlic, halved | ||
| ¼ c. fresh lemon juice | ||
| ¼ c. tahini paste | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 3 to 4 tbsp. water | ||
| Fresh Italian parsley, for garnish |
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Food processor
- Serving bowl
Directions
Add beans, garlic, lemon juice, tahini paste, salt, and pepper to a food processor. Reserve 1/2 cup mushrooms. Add remaining mushrooms and onion to processor; process until smooth, adding water to reach desired consistency.
Transfer to a serving bowl. Drizzle with additional olive oil, top with reserved mushrooms and, if desired, garnish with parsley.
Nutrition facts
Servings
60 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 4g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%