Place all ingredients into a medium bowl and whisk until smooth. Taste for seasoning.
Baharat Mushrooms
2 x 8oz crimini/shiitake Mushrooms, thinly sliced (if using shiitake, make sure to remove the woody stems
3 1/2 tablespoon olive oil (or butter if you prefer)
1 onion, finely diced
1 teaspoon New York Shuk Baharat
½ teaspoon salt/to taste
2-3 Thyme sprigs
Start by Sautéing the onions; heat a pan over medium-high heat and add the onions. Once the onion gets some golden color (within 1-3 minutes), add 1.5 tablespoons of oil and stir constantly, for about 5 minutes, or until they’re soft. Season with salt to taste and set aside.
Wipe off the pan and continue with the mushrooms; heat the pan over medium-high heat and add the mushrooms. Once the mushrooms get some golden color (within 1-3 minutes), add the remaining oil and thyme. Season with salt and baharat. Continue cooking, stirring occasionally, until mushrooms are lightly golden and soft, 6 to 8 minutes and mix with the onions.
*Mushrooms need to fit the pan in one layer as to not overcrowd. Either use a big enough pan or in batches.
Assembly:
On a serving plate, place the spread and with the back of a spoon give it a swirl to make a dip in the middle. In the center place the warm mushrooms, drizzle with olive oil and sprinkle some thyme on top. Serve with fresh pita/bread.
