Cut off the thick ends of the mushrooms and discard. Pat dry with a paper towel. Shred the mushrooms into long strings. In a small bowl, combine two tablespoons oil, shawarma seasoning, onion soup mix, garlic powder, cumin, kosher salt, and black pepper. Mix well and set aside.

Heat a tablespoon of oil in a large flat pan. Add in the mushrooms and fry for about five to seven minutes, stirring only once or twice in between. Pour the shawarma oil into the pan and saute for an additional two minutes. Remove from the pan and set aside.

For the hummus, add all the ingredients to a food processor and blend for at least five minutes, until smooth and creamy.

To assemble, spread the hummus in a large serving platter and top with the shawarma mushrooms.

Garnish with fresh parsley, a drizzle of olive oil, and za’atar.