Hummus Shawarma Recipe

Prepare chickpeas (optional skin removal)

For an extra-smooth hummus, remove loose skins by rubbing drained chickpeas between your hands or pinch each one; this step is optional but yields a silkier texture.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin and kosher salt. Pulse to break down the mixture until coarse.

With the processor running, stream in 3 tablespoons olive oil and 3 tablespoons cold water until the mixture becomes very smooth and creamy. If hummus is too thick, add additional cold water, 1 tablespoon at a time, until desired consistency is reached (about 1–3 tbs more).

Taste and adjust seasoning with more salt, lemon juice, or cumin as desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center (this holds the topping and oil).

Sprinkle smoked paprika lightly over the hummus for color and aroma.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add the thinly sliced red onion and red bell pepper. Sauté, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes.

Stir in the diced tomatoes, ground coriander, 1/2 teaspoon ground cumin, red pepper flakes (if using), and 1 teaspoon ground sumac (if using). Cook another 3–4 minutes until tomatoes release some juices but mixture remains slightly chunky.

Season the vegetable shawarma mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Remove from heat and stir in half of the chopped parsley (reserve the rest for garnish).

If you prefer a more intensely charred/roasted flavor, you can transfer the skillet contents under a broiler for 1–2 minutes, watching closely to prevent burning, then return to the bowl.

Spoon the warm shawarma vegetable mixture into the well in the hummus, distributing evenly.

Drizzle 2 tablespoons extra-virgin olive oil over the hummus and topping.

Scatter the remaining chopped parsley and sprinkle the toasted pine nuts or chopped pistachios (if using) over the top.

Serve the Hummus Shawarma with lemon wedges and warm pita or flatbreads for scooping. Encourage guests to squeeze lemon over the topping before eating.

Leftovers: Store hummus and shawarma topping separately in airtight containers in the refrigerator for up to 3 days. Reheat topping gently before serving.