Creamy Hummus with Sautéed Mushrooms and Poblanos

Ingredients

• One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
• 3 tablespoons tahini
• 1 garlic clove
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons water
• 2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick
• 1 poblano chile, cut into 2-inch strips
• Kosher salt
• Coarsely chopped flat leaf parsley as garnish

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