Please subscribe to our YouTube channel for more content!
MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. Read Our Story
Follow Our Adventure:
YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTER
We are finally back with a new recipe! This is actually one we developed a few months ago and we are excited to finally share it. If you are trying to find ways to get more mushrooms into your diet, this is the recipe for you. Even if you don’t typically love the taste of mushrooms – give this one a try!
Since our very first recipe video EVER was our Super Smoky Hummus, we decided it was only appropriate to make the first recipe in our new (temporary) kitchen a hummus recipe as well!
For this recipe, you will need black beans, mushrooms, onions, low sodium soy sauce, tahini, garlic power, cumin and cayenne pepper. It is best to use a can of no salt added black beans because you will also need to use the liquid from the can (aquafaba).
The first step is to cook your mushrooms and onions. You’ll want to slice and break up the mushrooms, but you can do a pretty rough chop on everything since we will be blending it all up at the end anyway! The key is to cook out as much liquid as possible and then stir in your soy sauce at the end to deglaze the pan.
After the veggies are cooled, it is as simple as adding everything into your blender and blending! A high speed blender like a Vitamix will work best, but you can also use a food processor. If you have any issues getting it to blend, you can add in more of the aquafaba or a splash of water. Just remember, a little goes a long way!
Once you get it blended, you’ll end up with a nice, creamy hummus packed with all of those great mushroom benefits! The best part is, you can swap in any kind of mushroom and no salt seasoning blend on top and really make this your own.
Be sure to watch the video to see us make the recipe and get even more tips.
Recipe: Black Bean Mushroom Hummus
by Krocks In The Kitchen
Ingredients
- – 1 small yellow onion, diced
- – 12oz mushrooms, sliced and broken into small pieces
- – 1 Tbsp low sodium soy sauce, liquid aminos or Tamari
- – 1 x 15oz can black beans; no-salt added if possible
- – 1/2 cup reserved liquid from can of black beans (aquafaba)
- – 2 Tbsp (32g) tahini *see note below
- – 1 tsp garlic powder
- – 1/2 tsp cumin
- – Dash of cayenne pepper
- – OPTIONAL: Salt to taste
Directions
- Preheat a large skillet to medium-high.
- Add diced onions to the pan. Stir frequently and cook until they start to brown. Add a small splash of water if necessary to prevent sticking.
- Add sliced mushrooms in with onions and continue cooking, stirring frequently, until most of the water is released and evaporated.
- Add low sodium soy sauce and stir to deglaze the pan. Take veggies off heat and let cool.
- Open your can of black beans and separate the beans from the liquid. We usually press down the lid after opening it and drain the liquid directly into a measuring cup. Not all cans are equal! Some cans will have more liquid than others, so be sure to only include 1/2 cup in your hummus. This will help you get the best consistency. If you have extra liquid, save it just in case you need more to make it blend. If you don’t have quite 1/2 cup, don’t worry! You can always add a little bit of water to make up the difference.
- Pour the beans + measured amount of aquafaba into your blender container.
- Add remaining ingredients, including cooled down mushroom/onion mixture, to your blender container.
- Blend on high for 1-2 minutes, until your desired level of “creaminess” is attained. We recommend using a Vitamix or other high speed blender. If you have a “regular” blender, you may have to blend longer or add extra liquid. You can also try a food processor.
- Store in an air-tight glass container in the fridge for up to 1 week. Enjoy!
*Makes approximately 4 cups of hummus.
*For the tahini, make sure you buy one that only has ONE ingredient – ground sesame seeds. We like to use Trader Joe’s brand.
Our favorite way to enjoy this hummus is with a nice side of freshly sliced carrot sticks.
Check out the video here and leave a comment if you try it out!
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content.
Check out our Amazon Page to see more of our favorite products!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute PanOXO Good Grips 5-lb Food Scale with Pull-Out Display
365 by Whole Foods Market, Beans Black No Salt Added, 15 Ounce
Talented Kitchen 134 White All Caps Spice Label Set
Aozita 36 Pcs Glass Spice Jars
Vitamix A2500 Ascent Series Smart Blender, Professional-Grade, 64 oz. Low-Profile Container
Vitamix Blade Scraper Accessory, 1 Count (Pack of 1), Grey
This looks amazing. One note though, this is technically not hummus. It isn’t made from chickpeas. This is a fantastic bean dip and I can’t wait to make it! Thanks!
Just made it. Very tasty
I love your Smoky Hummus recipe. It makes the perfect salad dressing. My husband loves it with naan.
Your Mushroom Black Bean Hummus is fabulous! My husband and I both love it. We also tried your stuffed mushrooms and they were great also.
Jessica mentioned on a recent video that she was going to list your holiday favorite recipes. I am looking forward to that as I am getting recipes ready for Thanksgiving and Christmas. I am trying your Squash Casserole next. Thank you for all your recipes.
I would not use aquafaba as it’s not healthy. Many cans contain BPA which will be absorbed in the aquafaba. Also the aquafaba contains the plant’s compounds like saponins (which makes the aquafaba foamy), which is bad for digestion and could lead to leaky gut.
see also https://www.meghantelpner.com/blog/what-is-aquafaba-and-why-i-wont-use-it/
Instead of aquafaba, chia or flax ‘eggs’ can be used or applesauce.