Happy National Hummus Day! Hummus Stuffed Mushrooms are a fun and delicious way to celebrate. Grab these few ingredients and make some of the best stuffed ‘shrooms you’ll ever have. You can gab a coupon over at Sabra.com on May 13th until midnight EST. This post is sponsored by Sabra to inspire you to celebrate National Hummus Day!
Hummus Stuffed Mushrooms
When my daughter was around 5 years old she tasted hummus for the first time. She was with two other children who were older and one of them said, “This is peanut butter” truly believing it was peanut butter. I walked in just in time to see her stick a finger in the hummus, scoop out a large bit and put it in her mouth. She kept digging in.
As we know hummus tastes nothing like peanut butter but apparently she really liked it because she wasn’t shy about eating it with her finger!
Since I’ve had the pleasure of working with Sabra this year, my family and I have been eating different flavors of hummus and trying a variety of toppings.
Tay still asks if she can dig into the hummus “or are you saving this one for a recipe?” and my other half sneaks a container to work at least twice a week. They’re still lovin’ it, especially the tzatziki inspired hummus topping we put together.
To celebrate National Hummus Day I’ve made hummus stuffed mushrooms and topped them with a few of our favorite things to put on hummus! You’re gonna love this.
It doesn’t take more than a few minutes each side to cook the mushrooms, after that the hardest part is done. Perfect for casual get togethers, your own Unofficial Meal time or celebrating National Hummus Day.
I used to spread hummus on sandwiches or wraps but lately I’ve enjoyed the tzatziki inspired version and just chopped olives on top for dipping chips. We’ve added some to our green salads instead of dressing and Tay, the one who doesn’t really care for salads, doesn’t seem to mind. She prefers it to the same ‘ole dressing we used to make (balsamic vinegar and olive oil). There’s a good chance hummus will be a sandwich spread once again but it’s a nice change to use it as a dip or mushroom stuffer!
Since you’re here visiting I’m guessing you’re a hummus lover? I’d love to hear how you’re celebrating National Hummus Day! Let me know if you have any go to ways of using hummus.
- one 10 oz. container Sabra roasted pine nut hummus or classic hummus
- about 20 crimini mushrooms
- pitted kalamata olives, I had a lot leftover when I used a 6oz. jar
- ⅛ cup pine nuts
- oil for cooking
- Preheat a pan on medium heat.
- Remove stems from mushrooms.
- Chop olives.
- Drizzle a little oil in the bottom of the pan.
- Saute pine nuts until they just begin to turn golden brown then remove from heat. (3-4 minutes)
- Drizzle more oil in the bottom of the pan to coat.
- Cook mushrooms for 3 minutes each side.
- Stuff mushrooms with a dollop of hummus.
- Top with olives and pine nuts.