Chummus Schwarma

Chaia Frishman Chaia Frishman
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So many components and so many stories!

The first time I tasted a proper chummus basar was at the home of my sister-in-law Miriam whose culinary and hosting talents blow me out of the water. I can still taste that appetizer she served
last Succos. It gave me the idea for this chicken-based chummus appetizer, but “chummus of” didn’t have a good ring to it. When schmoozing it out with Chanie, we settled on chummus shawarma, with some tweaks of my own. I made this mock shawarma spice blend because I don’t like cinnamon in my shawarma and I never have coriander around.

Feel free to use store-bought chummus, or you can try the recipe my kids Shana and Efraim Shalom make for us whenever we visit them in Yerushalayim. It’s possible my version has more fresh garlic and lemon juice; no apologies, adjust as needed. I hope you enjoy this family collab of a first course as much as we enjoyed creating it.

1h 4-6
Easy No Refined Sugar Gluten Free Meat

Contains: Sesame

Directions

Prepare the Chummus

  1. Put all ingredients in a blender, starting with a few tablespoons reserved aquafaba (chickpea liquid) and adding more to reach your desired thickness and texture. Blend until it reaches the consistency you like (I like mine chunky), scraping down the sides and making sure all the garlic is blended. Set aside.

Prepare the Mock Shawarma Spice Blend

  1. Mix all spices in a small bowl.

Prepare the Roasted Chickpeas

  1. Mix chickpeas with oil and spice mix and let it sit to absorb the flavors.

Prepare the Shawarma

  1. Mix chicken with oil and spice mix.

  2. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  3. Bake chicken for 15 minutes. Then, add chickpeas to the pan and bake for another 15 minutes.

Prepare the Onion-Pepper Topping

  1. Heat a pan and add all ingredients. Fry until soft and a drop charred.

To Serve

  1. Place chummus on the bottom of the plate, cover with the shawarma-and-chickpea

    mixture, and top with onion-pepper topping. Serve with pita chips or crackers of choice.

Credits

Description:
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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