Thinly slice the red onion.

In a medium bowl, combine red onion, white wine vinegar, sugar, and 2 teaspoons of salt.

Massage the onions with your fingers until they begin to break down and the vinegar turns pink.

Set aside the pickled onions.

Drain and rinse 2 (15 1/2 ounce) cans of chickpeas.

Heat a large nonstick skillet over medium-high heat.

Add chickpeas and 2 teaspoons of baking soda to the skillet.

Heat, stirring continuously, until chickpeas are warmed through and the mixture begins to sizzle on the edges, about 3 minutes.

Continue to cook, stirring, for 2 more minutes.

Transfer chickpeas to a large bowl, fill with cold water, and rinse and drain 4 to 5 times, gently rubbing the chickpeas between your hands to loosen the skins.

When draining, discard skins.

Repeat until the water runs clear and no skins remain.

Transfer chickpeas to a food processor.

Add tahini, grated garlic clove, lemon juice, and salt to taste.

Process to form a thick, chunky paste.

Add 1/4 cup ice water and continue running the processor for an additional 4-5 minutes.

Add ice water by the tablespoon until mixture is velvety and entirely smooth.

Season to taste with salt and additional lemon juice.

Set aside the hummus.

Heat a large skillet over high heat.

Add olive oil, swirl to coat, and add sliced mixed mushrooms and thyme sprigs.

Season generously with salt and pepper.

Saute, stirring occasionally, until mushrooms are softened and deeply golden, about 8-10 minutes.

Remove from heat and keep warm.

Spread hummus in a thick layer on a serving plate.

Scatter with sauteed mushrooms and pickled red onions.

Dress with a generous pour of olive oil and chopped dill (optional - not in original ingredients, added for enhancement).

Serve with crudités and pita bread on the side.