Chicken Schawarma Hummus Recipe

Prepare marinade

In a medium bowl combine Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth.

Marinate chicken

Trim excess fat from chicken thighs and add to the bowl with the marinade. Toss to fully coat, cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight) for best flavor.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil or a tablespoon of olive oil if needed. Remove excess marinade from the chicken and cook thighs 4–5 minutes per side until nicely browned and the internal temperature reaches 165°F (74°C). Alternatively grill over medium-high heat for 6–8 minutes, turning once. Let rest 5 minutes.

Slice or shred

Slice the rested chicken thinly against the grain or shred with forks into bite-size pieces. Reserve warm.

Prepare chickpeas

If using canned chickpeas, drain and rinse them. Optionally remove some skins for extra-silky hummus by gently rubbing the chickpeas between your fingers; this is optional but improves texture.

Blend hummus

In a food processor combine the chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 teaspoon minced garlic, 2 tablespoons olive oil, 2 tablespoons cold water, 1/2 teaspoon ground cumin and 3/4 teaspoon salt. Process until smooth, stopping to scrape down the bowl as needed. If hummus is too thick, add 1 tablespoon more water at a time until you reach a creamy, spreadable consistency.

Adjust seasoning

Taste and adjust salt, lemon, or garlic to preference. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for the chicken and oil.

Spoon the prepared hummus into a shallow serving plate and smooth into an even layer, leaving a small well in the center.

Arrange sliced or shredded shawarma chicken on top of the hummus, concentrating pieces in the center so some hummus rim remains visible.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and chicken, then sprinkle smoked paprika over the top for color and a hint of smokiness.

Scatter chopped parsley and toasted pine nuts (if using) over the chicken. Add pickled turnips or sliced cucumber to one side for brightness and texture.

Serve warm or at room temperature with pita bread, flatbreads, or raw vegetable sticks for dipping.