Hummus With Crisp Maitake Mushrooms

Juice of 1 lemon, more to taste
1 teaspoon kosher salt, more as needed
½ teaspoon ground cumin
½ teaspoon black pepper
1 fat garlic clove or 2 smaller cloves, finely chopped
Pinch cayenne pepper, more for serving if desired
Pinch ground coriander
⅓ cup tahini
3 cups cooked chickpeas, or drained, canned chickpeas, warm or at room temperature
¾ cup extra virgin olive oil
3 ½ 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

Nutritional Information
- Nutritional analysis per serving (6 servings)
  461 calories; 36 grams fat; 4 grams saturated fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 10 grams protein; 603 milligrams sodium

6 to 8 servings

In a food processor, combine the lemon juice, 1 teaspoon salt, cumin, black pepper, garlic, cayenne and coriander. Pulse the mixture just enough to blend.
Add tahini and 1/3 cup warm water. Pulse until smooth. Add the chickpeas and purée until smooth and creamy. This might take several minutes. With the motor running, drizzle in 1/2 cup oil. Taste and add more salt or lemon as needed.
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms. 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. Transfer to a paper-towel-lined dish to drain; sprinkle generously with salt while still hot.
Spread the hummus onto a platter and sprinkle with crisp mushrooms, parsley, cayenne if desired, and a drizzle of olive oil. Serve with flatbread or vegetables or both.

20 minutes