Hummus with Sautéed Mushrooms

👨‍🍳 Method

For the Hummus

1. 1
   Drain, reserving a cup of the cooking liquid.

   Colander
2. 2
   Mix the tahini, lemon juice, garlic and cumin and season with salt.
3. 3
   Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.

   Food processor

   💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
4. 4
   Add the olive oil and process for another minute.

   Food processor
5. 5
   Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.

   💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.

For the Hot Topping

1. 6
   Heat the oil in a wide pan over high heat.

   StoveFrying pan
2. 7
   Add the mushrooms in a single layer, leave 2–3 minutes without stirring, then toss 3–4 more minutes, until golden.

   Stove

   💡A crowded pan steams the mushrooms and they release water. In a single layer, over high heat and without stirring at first, they brown.
3. 8
   Add the garlic and sauté 1 more minute.

   Stove
4. 9
   Season with salt and black pepper and paprika and sprinkle with the parsley.
5. 10
   Place the hot topping in the center of the hummus and serve.