In a small frying pan, heat oil to medium-high and add garlic cloves. Sauté until soft and brown. Reserve for use in hummus.
In a food processor, add in sautéed garlic, tahini, lemon juice, and oil. Blend briefly until combined. Add chickpeas, water, cayenne, cumin, and truffle salt. Blend until smooth. Reserve for later use.
In a medium pot on medium-high heat, add truffle oil, onions, garlic, and mushrooms. Sauté for about 10 mins until the onions are soft. Add butter and stir in the flour. Add cream, broth, cumin, nutmeg, truffle salt, and pepper. Cook until the mushroom sauce thickens.
Place hummus in a bowl and add mushroom cream sauce in the centre. Drizzle over truffle oil and add garnishes. Serve with warmed pita.
Recipe from https://emicooks.com/creamy-mushroom-hummus/