Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.

Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.

Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.

Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper to taste.

Spread on a crostini or use as condiment for steaks.