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.
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
|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 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
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.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 4g
- Protein: 2g