Hummus with Sautéed Mushrooms with homemade raw tahini

👨‍🍳 Method

For the Hummus

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

   Colander
2. 2
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Taste and adjust the seasoning.
4. 4
   Mix the tahini, lemon juice, garlic and cumin and season with salt.
5. 5
   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.
6. 6
   Add the olive oil and process for another minute.

   Food processor
7. 7
   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. 8
   Heat the oil in a wide pan over high heat.

   StoveFrying pan
2. 9
   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. 10
   Add the garlic and sauté 1 more minute.

   Stove
4. 11
   Season with salt and black pepper and paprika and sprinkle with the parsley.
5. 12
   Place the hot topping in the center of the hummus and serve.