Heat oil in a large frying pan over high heat.

Dice onion, and add to the pan. Allow to soften and caramelize over medium heat for about 10 minutes.

Add the mushrooms and allow them to soften for another 10 minutes.

Then add the cumin, salt, garlic powder, smoke paprika and pepper. Mix well and set aside.

Optional: place the chickpeas and two cups of water in a pot, bring to a boil and then simmer for 15 minutes. Then drain.

In a food processor, mix together the chickpeas, lemon juice, cold water, garlic, salt, cumin, and tahini paste until it forms a paste. Add more water to thin to desired texture.

Spread the chummus in an oven safe dish, and top with the mushroom mixture.

Place in a 300-degree Fahrenheit oven for 10-15 minutes.

Garnish with olive oil and parsley.