Drain chickpeas, reserving about 1/4 cup liquid. Place chickpeas with tahini, cumin, lemon juice from 1 lemon, 1 clove of garlic, 1 tablespoon of olive oil, and 1 teaspoon of salt (or to taste) in a food processor and blend until smooth. If hummus is too thick, add some liquid one tbsp. at a time until it reaches desired consistency.

Place 1 teaspoon of olive oil in skillet, add shallots and sauté for about 3 minutes, then add 4 cloves of garlic and sauté for one minute. Add mushrooms and continue sautéing until mushrooms are nice and browned. In another smaller skillet, heat 1 tbsp. of olive oil, then add the pine nuts, stirring constantly for about 1 minute until browned. Remove from skillet and set aside immediately to avoid burning the pine nuts.

To assemble, place hummus in the center of a large flat plate and spread it toward the edges with a spoon, so that it looks like a pizza crust on the outer edges. Spoon the mushroom mixture in the middle, then sprinkle with the pine nuts. If desired, garnish edges with dashes of paprika and chopped parsley. Enjoy!