Chicken Shawarma Hummus Recipe

Combine the apple cider vinegar, water, sugar and salt in a heatproof jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion, press down so they are submerged, let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1 hour) before serving. Keeps up to 2 weeks.

In a small food processor combine parsley, cilantro, green chili, garlic, ground cumin, lemon juice and salt. Pulse to chop, then stream in olive oil with the motor running until you have a loose, bright green paste. Taste and adjust salt, lemon or chili heat.

Transfer to a small bowl and refrigerate until ready to use. Keeps 4–5 days refrigerated.

In a food processor combine drained chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin and salt.

Process until smooth, scraping down the sides as needed. With the processor running, add reserved chickpea liquid (or cold water) a few tablespoons at a time until you reach a creamy, spreadable texture (about 1/4 cup).

Taste and adjust seasoning (more salt, lemon or tahini) and transfer hummus to a shallow serving bowl, smoothing the surface to create a well in the center for toppings.

In a bowl whisk together yogurt, olive oil, ground coriander, ground cumin, smoked paprika, turmeric, cinnamon, garlic powder, salt, black pepper and lemon juice.

Add the thinly sliced chicken thighs and toss to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Heat a large skillet over medium-high heat. Add a tablespoon of oil and when hot add chicken in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to develop color, then stir and cook until cooked through and edges are browned, about 4–6 minutes total depending on thickness.

Remove chicken to a plate and let rest 2 minutes, then roughly chop or shred into bite-sized pieces.

Spoon the hummus onto a large shallow platter, spreading in an even layer and creating a shallow well in the center.

Arrange the warm chicken shawarma over one side of the hummus (or in the center), drizzle 1–2 tablespoons extra virgin olive oil over the hummus.

Scatter pickled red onions over the chicken and hummus, spoon small dollops of schug across the dish, and sprinkle chopped parsley, toasted pine nuts and a pinch of sumac if using.

Serve with warm pita, flatbread or fresh vegetables for dipping.