Hummus Dip Recipe

Prep chickpeas

Reserve 2 tablespoons of the drained chickpeas for garnish (optional). Rinse remaining chickpeas under cold water and drain well.

Blend base

In a food processor combine drained chickpeas, tahini, lemon juice, garlic cloves, cumin and kosher salt. Pulse until a coarse paste forms (about 30–45 seconds).

Emulsify

With the processor running, slowly drizzle in 3 tablespoons olive oil. Continue processing and add warm water 1 tablespoon at a time until the hummus is silky and spreadable (about 2–3 minutes total). Taste and adjust salt, lemon, or garlic as desired.

Finish and garnish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to make a shallow well in the center. Drizzle 1 tablespoon olive oil, sprinkle smoked paprika and chopped parsley on top. If reserved, place the 2 tablespoons of whole chickpeas in the well.

Marinate

In a bowl combine yogurt, lemon juice, 1 tablespoon olive oil, minced garlic, cumin, coriander, smoked paprika, cinnamon, allspice, 1 teaspoon kosher salt and black pepper. Add chicken thighs, turning to coat fully. Cover and refrigerate at least 30 minutes, up to 4 hours (longer for deeper flavor).

Grill

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Remove chicken from marinade and let excess drip off. Grill chicken 4–5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Assemble with hummus

Spoon hummus onto a platter, arrange sliced shawarma chicken on top or to the side. Drizzle a little extra olive oil and sprinkle a pinch of smoked paprika and parsley before serving.

Prep mushrooms

Pat mushrooms dry; halve larger ones so pieces are roughly uniform in size. Mince garlic and measure soy sauce, lemon juice and thyme.

Sear

Heat a heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add mushrooms in a single layer (do not overcrowd; sear in batches if needed). Let mushrooms cook undisturbed 3–4 minutes until brown on the bottom, then stir and cook another 2–3 minutes until cooked through.

Finish

Reduce heat to medium, add minced garlic and cook 30 seconds until fragrant. Add soy sauce, lemon juice, thyme, salt and pepper; toss to coat and cook 30–60 seconds more to evaporate excess liquid. Remove from heat.

Assemble with hummus

Spoon hummus onto a serving plate and top or arrange seared mushrooms beside it. Drizzle a little olive oil and garnish with parsley if desired.

Warm pita: heat pita or flatbreads in a dry skillet 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes. Arrange hummus, chosen protein (grilled shawarma chicken or seared mushrooms), cucumber slices and warmed pita on a platter. Serve immediately.