Hummus with Hen of the Woods

Heat oven to 300°.

Toss pine nuts and olive oil in a bowl until evenly coated. - Transfer to a baking sheet; bake, stirring occasionally, until golden brown, about 10 minutes. Set aside.

Pour canola oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. working in batches, add mushrooms, and fry until crisp, about 4 minutes. Transfer to paper towels to drain and season with salt.

Make the hummus: Process lemon juice and garlic in a food processor until smooth. Add tahini, chickpeas, cumin, and salt; purée.

Spread on bottom of a serving dish, forming a shallow well in center; fill well with mushrooms and pine nuts. Sprinkle with parsley and paprika, and drizzle with olive oil.