First prepare the hummus, Drain the chickpeas and place them in a blender or food processor. Process the chickpeas, lemon juice, tahini paste, sesame seed oil, garlic, paprika, and olive oil for 3-5 minutes until thoroughly mixed and smooth. Once smooth check for seasoning with salt and pepper.

Add extra olive oil and some of the liquid from chickpeas to obtain the correct consistency. Transfer into a serving container, creating a grouve to hold the mushrooms and keep aside.

Next, over high heat, sear drizzle some oil and add the mushroom. Sauté for 2 minutes to colour then add the butter, garlic, mixed seeds and let the butter foam and glaze the mushrooms for a further 2-3 minutes. Check ther seasoning and remove from the heat. Spoon the mushroom on the hummus and add the cooking butter too to add extra flavours.

Sprinkle some parsley and decorate with the crackers. Enjoy immediately while the mushroom are still warm.