Step 1

For the hummus tehina:

Step 2

Cut off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor. Add the lemon juice, pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.

Step 3

Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have quick tehina sauce!

Step 4

Add the chickpeas to the sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely processed and the hummus is smooth and uniform in color.

Step 5

Swoosh a serving of hummus onto a bowl while the mushrooms are cooking.

Step 6

For the mushroom topping:

Step 7

Fill the bottom of a large skillet with canola oil and heat over medium-high heat.

Step 8

Add the mushrooms along with the garlic.

Step 9

Cook, stirring, until the mushrooms are brown and crisp in places, about 8 minutes.

Step 10

Add the fresh dill and toss.

Step 11

Remove the mushrooms and dill from the pan and plate onto the hummus.

Step 12

Top with chopped fresh parsley, paprika and olive oil.