Creamy Hummus with Sautéed Mushrooms and Poblanos

Name: Creamy Hummus with Sautéed Mushrooms and Poblanos
Ingredients: One 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained; 3 tablespoons tahini; 1 garlic clove; 1/4 cup extra-virgin olive oil, plus more for drizzling; 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 tablespoons water; 2 large Portobello mushrooms, stems removed, dark underside scraped, caps sliced 1/4-inch thick; 1 poblano chile, cut into 2-inch strips; Kosher salt; Coarsely chopped flat leaf parsley as garnish