Dip In

I like hummus. On pita, with carrot sticks, all the usual ways. I don’t recall having it hot before, though. It’s a revelation to the tastebuds, and with a comforting mound of fried fungi and caramelised onions in the middle, Warm Hummus with Spiced Mushrooms https://bit.ly/2a0BRWL is incredibly satisfying. #chickpeas #dip #snacktime #weekendtreats #happyfridayfolks #caramelisedonions #carrotstix #hummuslover #fungifreak #sabloggers #foodiez #foodieblogger #freshmushrooms #foodblognation #wowfood #mouthwateringfood #yummyyyyyy #snackoff #tastethis


Serves 4


450g hummus (about 2 cups)

⅓ cup olive oil, plus a little for drizzling

1 onion, sliced thinly

250g Portabellini mushrooms, cleaned with a damp cloth, trimmed, and halved

1 clove garlic, chopped

1½tsp ground cumin

¼tsp hot paprika




parsley, chopped

1tbsp pine nuts (toasted)

pita bread, to serve



1 Preheat the oven to 190°C. Meanwhile, prep all the ingredients – wipe down the mushrooms and halve them (large ones may need to be quartered), slice the onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden brown.

2 Place the hummus in an oven-safe baking dish or shallow bowl. Drizzle with olive oil and cover with foil. Bake for about 15 minutes. Turn off the heat and leave in the oven until needed.

3 Meanwhile, sauté onion in ⅓ cup olive oil over medium heat for about 10 minutes or until softened. Add the sliced mushrooms, chopped garlic, cumin, paprika and salt and continue cooking until the mushrooms are tender and the onion is very soft – a good 10-15 minutes.

4 Pile the mushroom mixture onto the hummus, garnish as desired, and serve hot with pita bread.