From Jacqueline's Kitchen: Hummus with Savory Mushrooms

This hummus and mushroom dish was one of the favourites from our latest Lunch & Learn, and it's easy to see why. It combines simple ingredients with big flavour while offering a balance of nutrients that can help keep you feeling satisfied and energized.

Hummus is one of our favourite staples because it brings together several nutritional benefits in one delicious spread. Chickpeas provide both complex carbohydrates and plant-based protein, a combination that supports steady energy and helps you stay fuller for longer. They're also an excellent source of fibre, which plays an important role in digestive health, blood sugar regulation, and feeding the beneficial bacteria in your gut. Add in heart-healthy extra virgin olive oil, rich in monounsaturated fats, and you have a food that's as nourishing as it is versatile.

Then there are the mushrooms. Beyond their rich, savoury flavour, mushrooms add a wonderfully satisfying texture that makes this recipe feel hearty without being heavy. Nutritionally, they contribute fibre, B vitamins, and minerals such as selenium and potassium.

Whether you're serving this as an appetizer, a snack, or part of a larger meal, this recipe is a great example of how whole foods can come together to create something that's both delicious and good for you.

You can use store bought or homemade hummus. In our area, we love the hummus from this store and this take away restaurant. If you're up to go homemade, this is a no-fail recipe.

Ingredients:

• 464g or 2 cups Plain hummus

• 680g or about 4 cups of Cremini mushrooms, sliced

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• Salt and pepper to taste

• 2 tsps chopped sage

• Pinch of nutmeg

• 4 tbsps olive oil, separated

• 2 tbsps chopped parsley to garnish

Instructions

1. Over medium-low heat, sauté the onion and garlic in 2 tbsps of olive oil until softened.

2. Add the mushrooms with a splash of water and a pinch of salt. Cook until they release their liquid and soften.

3. Stir in the sage and nutmeg. Continue cooking until all the liquid has evaporated and the mushrooms are lightly browned. Season with pepper and remove from the heat.

4. Spread the hummus on a serving plate. Top with the warm mushrooms, drizzle with remaining 2 tbsps of olive oil, and garnish with chopped parsley.

5. Serve with your favourite pita, veggies or bread

Give this recipe a try for your next summer dinner party and let us know how it goes!