Classic Hummus with Sautéed Mushrooms

Directions

1. Boil a large pot of water and add the baking soda. Cook the chickpeas for 20 minutes, or until they get plump and the skin starts to come off.

2. Strain and rinse the chickpeas.
3. Add the tahini, lemon juice, and salt to the bowl of a food processor and pulse until it forms a paste-like consistency. Add the garlic and 2-3 tablespoons ice water, then blend again.
4. Transfer the strained chickpeas to the food processor and process until smooth. Season with cumin, salt, and pepper, adjusting seasonings to taste.
5. Clean the mushrooms and remove the stems. Coarsely chop.
6. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and garlic, and season with salt and pepper to taste.
7. Cook the mushrooms down until all the liquid evaporates.
8. Serve using a low-rimmed bowl or plate. Take a large spoonful of hummus and use the spoon to swirl around the middle. Drizzle with olive oil, salt, and pepper, and top with the sautéed mushrooms.