Creamy Hummus with Sauteed Mushrooms and Poblanos

• One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
• 3 tablespoons tahini
• 1 garlic clove
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons water
• 2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick
• 1 poblano chile, cut into 2-inch strips
• Kosher salt
• Coarsely chopped flat leaf parsley as garnish

1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, 3 tablespoons of olive oil, lemon juice, cumin, cayenne pepper, salt and pepper, and process until smooth.
2. Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl.
3. Pulse a few more times until incorporated and very smooth.
4. Taste to adjust for seasoning and set aside.
5. In a saucepan over medium-high heat, add the remaining 1 tablespoon olive oil to the pan, once the oil is shimmering, add the mushrooms and peppers and season with salt.
6. Cook until the edges of the vegetables are lightly browned in spots and softened, stirring occasionally, about 5 minutes.
7. Spoon the hummus into a serving dish and top with the sauteed mushrooms and peppers.
8. Garnish with parsley, drizzle lightly with olive oil, and serve alongside warm pita bread or toast.

chickpeas, tahini, garlic, extravirgin olive oil, freshly squeezed lemon juice, ground cumin, ground cayenne pepper, kosher salt, freshly ground black pepper, water, portobello mushrooms, poblano chile, kosher salt, flat leaf parsley

Taken from www.foodandwine.com/recipes/creamy-hummus-sauteed-mushrooms-and-poblanos (may not work)