Hommos With Shawarma Recipe

Prepare chickpeas

If using canned chickpeas, drain them, reserving about 2–4 tablespoons of the liquid. For creamier hummus, remove loose skins by rubbing chickpeas between your hands or a towel (optional).

Blend base

In a food processor combine drained chickpeas, tahini, lemon juice, garlic cloves, cumin and salt. Pulse until coarsely combined.

Emulsify

With the processor running, slowly stream in 3 tablespoons olive oil and then 2 tablespoons cold water or reserved chickpea liquid to loosen and emulsify. Continue processing until very smooth, 2–4 minutes. Stop and scrape down sides as needed. Adjust seasoning with more salt or lemon if desired.

Finish and plate

Transfer hummus to a shallow serving plate or bowl. Use the back of a spoon to create a shallow well in the center. Drizzle additional 1 tablespoon olive oil over the top and sprinkle smoked paprika and chopped parsley for garnish.

Slice meat thinly

If not pre-sliced, trim fat and slice the lamb or chicken across the grain into very thin strips (about 1/8–1/4 inch thick). This helps quick cooking and tender texture.

Make marinade

In a bowl whisk together yogurt, 1 tablespoon olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, allspice, turmeric, salt and pepper until smooth.

Marinate

Add the sliced meat to the marinade and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours. If short on time, 30 minutes will still impart flavor.

Cook shawarma

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a drizzle of oil if the pan is dry. Add the marinated meat in a single layer (work in batches if necessary) and cook without disturbing for 1–2 minutes to get color, then stir or flip and continue cooking until fully cooked and slightly caramelized, about 4–6 minutes total depending on thickness and meat choice. For extra char, turn heat up briefly and sear edges for 30–60 seconds.

Rest

Remove cooked shawarma to a plate and let rest 2 minutes. Taste and adjust salt or lemon if needed.

Spoon a generous layer of hummus onto a serving platter and smooth into a shallow well. Pile the hot shawarma centrally over the hummus, allowing some juices to mingle with it. Drizzle additional olive oil over the meat and hummus if desired. Garnish with chopped parsley and sprinkle pickles around the plate. Serve with warm flatbreads or pita and lemon wedges to squeeze over the shawarma.