Easy hummus recipe with sesame mushroom topping

Serve it as a starter with warm pita bread, add it to a mezze spread, or even enjoy it as a light lunch with a crisp salad on the side.

June 26, 2025

Supplied Content 1 minute read

Easy hummus recipe with sesame mushroom topping — This recipe is completely plant-based and doesn’t rely on complicated steps or hard-to-find ingredients. Image credit: The South African Mushroom Farmers' Association

Hummus is a staple across Mediterranean tables, but this version takes it in a bold new direction. Mushroom hummus with a sesame mushroom topping blends the creamy richness of classic Greek hummus with the earthy depth of white button and portabellini mushrooms. Recipe compliments of The South African Mushroom Farmers’ Association.

Prep time: 20 min | Cook time: 20 min | Servings: 8

Ingredients

For the hummus:

250 g white button mushrooms finely minced
2 tbsp olive oil
800 g 2 x tins chickpeas drained and rinsed
⅓ cup reserved chickpea liquid / aquafaba
½ cup tahini
¼ cup olive oil
¼ cup lemon juice
2 small garlic cloves smashed
1 tsp ground cumin
1-2 tsp salt
4 pita breads cut into eighths
2 tbsp olive oil
2 tbsp za’atar
125 g portabellini mushrooms
2 tsp sesame oil
mixed toasted sesame seeds to serve
salt and pepper to taste

Method

For the hummus:

Heat a large frying pan on high heat and add the olive oil.
Pan fry the minced white buttons until they have released all of their liquid and begin to brown. Cook until the mushrooms are well dried and golden.
Set aside and allow to cool completely.
Place the cooked mushrooms along with the rest of the hummus ingredients in a high powered blender. Blend on high until completely smooth.
If you do not have a strong blender use a little more chickpea liquid / aquafaba, for a softer hummus. You can also use a little cold water.
Season to taste and then set hummus aside in the fridge until serving.
Preheat oven to 180˚C with the fan on.
Brush the pita triangles with olive oil and season well with salt and pepper.
Sprinkle all over with za’atar.
Bake in the oven, turning halfway, until deeply golden and crispy. About 10 minutes.
Heat a frying pan on high heat and add the sesame oil.
Add the portabellini mushrooms and cook until golden brown.
Season lightly with salt and pepper.
Spoon the mushroom hummus into a wide shallow bowl.
Top with the sautéed mushrooms.
Drizzle everything with a little olive oil and sprinkle with sesame seeds.
Serve with pita chips on the side and enjoy!

June 26, 2025

Supplied Content 1 minute read

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I'm an experienced writer, sub-editor, and media & public relations specialist with a demonstrated history of working in the media industry – across digital, print, TV, and radio. I earned a diploma in Journalism and Print Media from leading institution, Damelin College, with distinctions (Journalism And Print Media, Media Studies, Technical English And Communications, South African Studies, African & International Studies, Technology in Journalism, Journalism II & Practical Journalism). I also hold a qualification in Investigative Journalism from Print Media SA, First Aid Training from St John’s Ambulance, as well as certificates in Learning to Write Marketing Copy, Planning a Career in User Experience, and Writing a Compelling Blog Post.