Shawarma Hummus Recipe
Make Shawarma Hummus Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hummus Base
Shawarma Topping
Finish & Garnish
Method
Hummus Base
- 1
Prepare chickpeas (if using canned)
If using canned chickpeas, drain and rinse 2 cups of chickpeas. For a creamier hummus, reserve 2–3 tablespoons of the canning liquid (aquafaba) and remove any loose skins by pinching the chickpeas between your fingers; discard skins.
- 2
Blend tahini and lemon
In a food processor, combine 0.5 cup tahini and 0.25 cup fresh lemon juice. Process for 30–45 seconds until the mixture lightens in color and becomes slightly whipped. Scrape down the sides.
- 3
Add garlic and chickpeas
Add 2 garlic cloves, 2 cups chickpeas, 1 tsp kosher salt, and 0.5 tsp ground cumin to the processor. Pulse a few times to break up the chickpeas.
- 4
Emulsify and adjust texture
With the processor running, drizzle in 3 tablespoons extra-virgin olive oil and 3 tablespoons ice water (or aquafaba) in a steady stream. Process until very smooth, 2–4 minutes. If the hummus is too thick, add additional ice water or reserved aquafaba, 1 tablespoon at a time, until you reach a creamy, spreadable consistency.
- 5
Taste and season
Taste and adjust seasoning: add more salt, lemon, or a pinch more cumin if desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for toppings.
Shawarma Topping
- 6
Marinate chicken
In a bowl, combine 0.25 cup plain yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 0.25 tsp ground allspice, 0.125 tsp ground cinnamon, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Add 1 cup thinly sliced chicken thighs and toss to coat. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator for more flavor.
- 7
Cook chicken
Heat a skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil (if the pan needs it) and when shimmering, add the marinated chicken in a single layer. Cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking 3–4 more minutes until chicken is cooked through and edges are slightly caramelized. Total cooking time ~5–7 minutes depending on thickness. Remove from heat and let rest for 2 minutes; chop into bite-sized pieces if necessary.
Finish & Garnish
- 8
- 9
Garnish and finish
Drizzle 2 tablespoons good-quality olive oil over the hummus and chicken. Sprinkle 0.5 tsp sumac evenly, scatter 2 tablespoons toasted pine nuts or chopped toasted almonds, and 2 tablespoons chopped fresh parsley. Add 0.25 cup pickled cucumbers or quick pickles around the edge if using. Finish with a light sprinkle of flaky salt to taste.
- 10
Serve
Serve immediately with warm pita, flatbread, or vegetable crudités. Leftovers: store hummus and chicken separately in airtight containers in the refrigerator for up to 3 days; gently reheat chicken before serving.