This Quick Hummus Recipe Will Make You Swear Off Store-Bought - WSJ

Preheat oven to 350 degrees. Make the tahini sauce: Nick off a quarter of the clove of garlic and drop it into the bowl of a food processor. Add lemon juice and tahini, making sure to scrape all the tahini out of the container. Season with a good pinch of salt and 1 teaspoon cumin. Process until mixture looks like peanut butter, about 1 minute. With motor running, stream in ice water, a little bit at a time, and continue processing until mixture is smooth and creamy. Make the hummus: Add drained chickpeas to tahini sauce and continue to process until chickpeas are completely blended into tahini and hummus is smooth and uniform in color, about 3 minutes. While blending, pause motor occasionally to scrape down sides of bowl, then proceed. Set hummus aside.Make the mushroom-pine nut topping: Toss pine nuts with a drizzle of canola oil and a pinch of kosher salt. Spread nuts across a small baking sheet and toast until golden brown, 5-7 minutes. Let pine nuts cool.Meanwhile, heat a large skillet over medium-high heat. Once pan is very hot, add 3 tablespoons canola oil. Stir in mushrooms and cook, undisturbed, until mushrooms start to caramelize, about 2 minutes. Season with a pinch of salt, a pinch of cumin, a pinch of turmeric and a small pinch of cinnamon. Once mushrooms have browned all over, after about 2 minutes more, turn off heat and add Sherry vinegar to pan. Toss to combine. Return pan to medium-high heat. Cook until liquid evaporates and mushrooms crisp, about 2 minutes more. Toss in toasted pine nuts and minced parsley. To serve, smear hummus across 4 individual plates or a large platter, covering the base in a ½-inch layer of hummus. (Save any leftover hummus for another meal.) Top hummus with mushroom-pine nut topping and drizzle fresh olive oil overtop. Serve with warm pita or slices of brioche for scooping.