Powerhouse Hummus

If you’re reading this article, it’s safe to say you’re into hummus, and you’re probably intrigued by what could possibly turn quick, easy to make, standard hummus into a “powerhouse” recipe. The secret is………………. MUSHROOM!

Unless you’ve been under a rock (or you’re not a foodie), you’ve probably heard about the impressive health promoting qualities of “functional” or “medicinal” mushrooms. Wondering how to incorporate them into your diet? I propose hummus as an ideal candidate.

Hummus is a creamy, unctuous, legume pate, perfect for masking sleeper ingredients, like the rooty, woodsy flavors of mushroom. But how do you pack hummus full of mushroom goodness without changing the texture and flavor? Mushroom powder is the answer!

Mushroom powder allows you to add the properties of one or more types of mushrooms, resulting in a delicious hummus tailored to your health promoting needs without changing the flavor or texture of the hummus itself.

I am a big fan of Turkey Tail (Trametes versicolor) but there are many varieties of mushrooms that boast impressive qualities, such as Chaga, Reishi, Lion’s Maine, Cordyceps, Shitake and Maitake. These mushrooms are used for a variety of issues ranging from improved cognition, improved gut bacteria, improved digestion, immune boosting, increased energy, cancer fighting and adjunct to cancer treatment, to cholesterol, blood pressure and blood sugar lowering effects.

Add a sprinkle and a dash of this impressive ingredient and poof……you’ve taken the hummus we all know and love and turned it into Powerhouse Hummus!

Tips for using mushroom powder:

• Buy organic mushroom powder whenever possible.
• Buy high-quality powder, capsules or extracts from a trusted source. I like Mountain Rose Herbs, Gaia Herbs and Host Defense Mushrooms.
• If buying powder in capsule form, make sure there is NO more than 5% natural filler, such as rice starch.
• Store in a cool, dry, dark area.
• Mushroom products containing fruiting bodies, triterpenoid compounds and polysaccharides are superior to ones only containing mycelium.
• I recommend using mushroom powder in this recipe but feel free to experiment replacing the powder with mushroom extracts added to the water content in this recipe, or using mushroom “tea” in place of the water content.
• While these mushrooms are widely considered safe with low to no side effects, I encourage you to do a little research into the properties of these mushrooms to determine which could benefit you and/or consult a qualified health practitioner before adding them to your diet. The information contained in this post is for educational purposes only and not intended as health or medical advice.
• Happy Shrooming!

Powerhouse Hummus

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• Author: Asha
• Yield: 4–6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 (15oz) can of chickpeas, drained, and rinsed
• 1/3 cup of good quality tahini
• 3 Tablespoons good quality extra virgin olive oil, more for serving
• 3–5 Tablespoons cool water, more if needed to reach your preferred consistency
• 2 Tablespoons fresh lemon juice
• 2 medium garlic cloves, peeled and smashed or grated with a microplane
• 3/4 Teaspoon Cumin
• 3/4 Teaspoon Smoked Paprika
• 3/4 Teaspoon Sea Salt
• *optional, 2-3 Teaspoons mushroom powder of choice

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Instructions

1. Combine all ingredients in a blender or food processor and puree until smooth.
2. Taste and adjust seasonings if needed
3. Transfer hummus to a serving dish and serve immediately or transfer hummus to an air tight container and keep in the refrigerator for up to five days.

To Serve

1. Drizzle with a little extra virgin olive oil, lightly sprinkle with flaked sea salt and additional smoked paprika.
2. Serve with flat breads, crackers and fresh vegetables (carrot, celery, radish, etc.)

Notes

1. Hummus is fantastic served plainly but you can dress it up by serving it with a variety of toppings, toasted pine nuts, preserved lemon, ground sumac, fresh herbs like parsley, chervil, cilantro or microgreens, etc.
2. You can eat hummus straight away but my personal preference is to let it sit in the refrigerator for at least an hour so the flavors have time to meld and homogenize.
3. To step up the savory quality of hummus, buy whole cumin seeds, lightly toast them in a pan over medium heat until they become fragrant. Grind the toasted cumin to a powder in a spice mill or clean coffee grinder and use in place of pre-ground cumin. The flavor is much more complex.
4. If you’re a vegan or you just like to experiment with food, don’t throw out the water from the chickpea can, it’s called aqua fab and makes a great egg white replacement.