Hummus with Caramelized Onions and Portobello Mushrooms

by Dorothy Reinhold on May 24, 2013

Print This Post Print This Post Hummus with Caramelized Onion and Portobello on Shockingly Delicious

As we come upon this long holiday weekend, what do we most need?

Without a doubt, we all need dips.

Whether for a party, potluck, beach day or simply hanging around appreciating your life, a well-made dip should serve you in good stead.

This one gets a head start with purchased hummus, available at most grocery stores, but we amp it up with a few special aromatics. They take it over the top to make a memorable appetizer worthy of your friends, family and the holiday.

Fiona Afshar teaches Hummus with Caramelized Onion and Portobello on Shockingly DeliciousThe dip recipe comes to us from Fiona Afshar, a talented cook from Malibu. She taught a Persian cooking class recently at her lovely home, and I was lucky enough to attend and watch the magic in her kitchen. A natural cook, she stirs with a smile on her face, encouragement to her students to enjoy the process, and she visibly enjoys sharing the special flavors and culinary techniques of her culture.

I learned that hummus, already a treat all by itself, can ascend to a simply sublime appetizer with just a few Fiona tricks.

Lucky us, she’s willing to share.

Recipe: Hummus with Caramelized Onions and Portobello Mushrooms

Hummus with Caramelized Onion and Portobello on Shockingly DeliciousSummary: Purchased hummus gets the treatment from a few aromatics, which takes it to an astral plane of deliciousness.


  • 1 tablespoon grapeseed oil
  • 1 onion, chopped
  • 1 large or 2 small Portobello mushrooms, chopped into small pieces
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1 (16-ounce) container plain hummus (she uses Trader Joe’s brand)
  • Garnish: drizzle of extra-virgin olive oil, an extra sprinkle of cumin and cayenne for the top


  1. Hummus with Caramelized Onion and Portobello on Shockingly DeliciousHeat oil in a large skillet. Add onions and sauté over medium heat until they begin to soften and brown slightly, 7-10 minutes.
  2. Add the mushrooms, garlic, cumin and cayenne and sauté for another 3-4 minutes.
  3. Hummus with Caramelized Onion and Portobello on Shockingly DeliciousRemove from heat and allow mixture to cool. You can speed this up by turning the mixture out into a wide bowl, which gives it a larger surface area from which to throw off heat.
  4. When cool, mix onion-mushroom mixture into prepared hummus. Place into a pretty bowl for serving, drizzle top with olive oil and dust with additional cayenne and cumin.
  5. Serve with flatbread, pita bread cut into pieces, or baguette slices.
  6. Serves 6-8. (Or serves 2 girlfriends if they are sharing a bottle of wine!)


Recipe by Fiona Afshar.

Preparation time: 10 minutes
Cooking time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: Gluten free
Number of servings (yield): 6-8
Culinary tradition: Persian
My rating 5 stars:  ★★★★★ 

{ 13 comments… read them below or add one }

Carole from Carole's Chatter April 13, 2017 at 12:41 pm

Hi Dorothy, hope you bring this over to Food on Friday: Middle Eastern. Cheers from Carole’s Chatter


Dorothy Reinhold April 14, 2017 at 7:42 am

Thanks for the invite! I will!


Nancy Long May 25, 2013 at 5:51 pm

I’m not crazy about store bought hummus and it’s so easy and quick to make – will try this with my own hummus


JuanitasCocina May 25, 2013 at 10:20 am

I just made a homemade version of this. OMG. OH MY GAW!


kirsten@FarmFreshFeasts May 24, 2013 at 6:47 pm

Fiona is brilliant! And for a crowd, perhaps a big pile of your crock pot caramelized onions and some mushrooms mixed into a giant vat of Sabra from Costco? Drooling right now.


Family Foodie May 24, 2013 at 1:25 pm

This hummus looks delish! I like the onion and portobello mushroom combo. I’m sure it was delicious! Definitely need to try this recipe.


Cathy @ She Paused 4 Thought May 24, 2013 at 9:04 am

A persian cooking class! I am so jealous. I love what she did with store bought hummus.


Helene D'souza May 24, 2013 at 6:01 am

mhm the hummus includes grapeseed oil! Such an exciting hummus recipe I can’t wait to try it out.


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