Prepare the Chickpeas: Place the chickpeas in a small saucepan and cover with cold water, allowing for about 2–3 cm of water above the chickpeas. Bring to a boil, then reduce heat and let simmer gently for 20 minutes to soften. Drain, reserving the cooking liquid.

Make the Hummus: In a food processor, combine the chickpeas, garlic, lemon juice, tahini, salt, olive oil, and 1 tablespoon of reserved cooking water. Blend for a full 5 minutes (set a timer) until smooth and creamy. At any time, if the texture feels too thick, add more of the reserved liquid, a tablespoon at a time, until the hummus reaches your ideal consistency.

Sauté the Aromatics: Meanwhile, in a large skillet, heat olive oil over medium heat. Sauté the onion until soft, about 2-3 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.

Cook the Mushrooms: Add the mushrooms and cumin, increase heat to medium-high, and cook until golden and tender, about 5–7 minutes. Season with salt and pepper. In the final minute, stir in the lemon juice and maple syrup, allowing the flavours to meld.

Assemble and Serve: Spoon the hummus onto a serving plate or shallow bowl, spreading it with the back of a spoon to create swirls. Drizzle with a little olive oil, top with the warm mushrooms, and finish with a sprinkle of parsley. Serve with warm flatbread or pita. Enjoy!