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Hummus with Sautéed Mushrooms

  • 1-283g container of Sabra Classic Hummus
  • 1 tablespoon olive oil
  • 226g small white or Cremini mushrooms, quartered
  • Salt and pepper to taste
  • 1 egg, hard boiled to garnish

Special Equipment: broad, shallow plate or platter


  1. Let Sabra Classic Hummus come to room temperature and place in a medium bowl (approx. 30 minutes).
  2. Sautée mushrooms in olive oil over high heat until golden brown and tender.
  3. Season with salt and pepper.
  4. Place sautéed mushrooms in bowl and cover.


  1. Vigorously whip hummus with a wooden spoon or sturdy rubber spatula for 1-2 minutes. Hummus will incorporate air and look light and fluffy.
  2. Place hummus in the center of a broad, shallow plate or platter.
  3. Insert back of wooden spoon into the middle of hummus and turn bowl to create a center well.
  4. Place warm garnishes in center of hummus.
  5. Decorate with paprika, chopped parsley and extra virgin olive oil. 

Serve with warm Pita Bread.

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