Shawarma Hummus Recipe

Prep and blend

Rinse and drain the canned chickpeas well. Reserve 2–3 tablespoons of the liquid if you want a silkier texture. In a food processor combine the chickpeas, tahini, lemon juice, garlic, ground cumin, and kosher salt. Pulse until roughly combined.

Emulsify

With the processor running, slowly stream in 1/4 cup extra-virgin olive oil and the ice water. Continue processing until the hummus is very smooth and creamy, scraping down the sides as needed. If too thick, add 1–2 tablespoons of reserved chickpea liquid or water and process again. Taste and adjust salt or lemon.

Make the shawarma oil by warming 3 tablespoons olive oil in a small saucepan over low heat until just warm (do not smoke). Stir in ground coriander, ground cumin, ground paprika, turmeric, cinnamon, aleppo pepper, and 1/4 teaspoon salt. Heat gently for 30–45 seconds to bloom the spices, then remove from heat and let cool slightly.

Marinate onions

Place the sliced onions in a bowl. Add 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon honey, 1 tablespoon of the warm shawarma-spiced oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and let sit at room temperature 10–15 minutes to soften and pick up flavors.

Grill or sauté

Heat a grill pan or large skillet over medium-high heat until hot. Add the marinated onions in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get good char, then stir and cook another 2–3 minutes until edges are browned and onions are softened. Remove from heat and, if desired, toss with another 1 teaspoon of shawarma oil for extra flavor.

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Spoon the warm shawarma-spiced oil over the hummus, letting some pool in the center and some around the edges. Arrange the marinated grilled onions on top of the hummus, concentrating them in the center but leaving some hummus visible.

Drizzle remaining 1 tablespoon extra-virgin olive oil around the hummus, sprinkle the smoked paprika over the surface, scatter chopped parsley and toasted pine nuts if using. Serve warm or at room temperature with pita, flatbread, or fresh vegetables.