Hummus With Crisp Maitake Mushrooms

• Juice of 1 lemon, more to taste
• 1 teaspoon kosher salt, more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 fat garlic clove or 2 smaller cloves, finely chopped
• Pinch cayenne pepper, more for serving if desired
• Pinch ground coriander
• 13 cup tahini
• 3 cups cooked chickpeas, or drained, canned chickpeas, warm or at room temperature
• 3/4 cup extra virgin olive oil
• 3 1/2 ounces maitake (hen-of-the-woods) or oyster mushrooms, cut into bite-size pieces
• Chopped parsley
• Sesame flatbread (see recipe) or raw vegetables or both

1. In a food processor, combine the lemon juice, 1 teaspoon salt, cumin, black pepper, garlic, cayenne and coriander.
2. Pulse the mixture just enough to blend.
3. Add tahini and 1/3 cup warm water.
4. Pulse until smooth.
5. Add the chickpeas and puree until smooth and creamy.
6. This might take several minutes.
7. With the motor running, drizzle in 1/2 cup oil.
8. Taste and add more salt or lemon as needed.
9. Heat 3 tablespoons oil in a large skillet over medium-high heat.
10. Add the mushrooms.
11. Cook, tossing occasionally, but not too often, so that the surface of the mushrooms have time to brown; cook until very crisp and dark golden, 7 to 10 minutes.
12. Transfer to a paper-towel-lined dish to drain; sprinkle generously with salt while still hot.
13. Spread the hummus onto a platter and sprinkle with crisp mushrooms, parsley, cayenne if desired, and a drizzle of olive oil.
14. Serve with flatbread or vegetables or both.

lemon, kosher salt, ground cumin, black pepper, garlic, cayenne pepper, ground coriander, tahini, chickpeas, extra virgin olive oil, maitake, parsley, sesame flatbread

Taken from cooking.nytimes.com/recipes/1013874 (may not work)