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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.
14 ounces (400 grams) Glicks Chickpeas, drained, with some liquid reserved
1/2 cup Haddar Baracke Tahini
2 and 1/2 tablespoons freshly squeezed lemon juice
5 cloves garlic or 5 cubes Gefen Frozen Garlic
1/2–1 teaspoon kosher salt
2 tablespoons Pereg Cumin
2 teaspoons smoked paprika
1 and 1/2 teaspoons turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper
14 ounces (400 grams) Glicks Chickpeas, drained
1 tablespoon oil
1 tablespoon mock shawarma spice blend
2 pounds (910 grams) baby chicken, cut into small pieces
1 tablespoon olive oil
1 tablespoon mock shawarma spice blend
1/2 cup sliced red roasted peppers
1/2 cup thinly sliced onions
avocado oil, to cover
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.
Mix all spices in a small bowl.
Mix chickpeas with oil and spice mix and let it sit to absorb the flavors.
Mix chicken with oil and spice mix.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Bake chicken for 15 minutes. Then, add chickpeas to the pan and bake for another 15 minutes.
Heat a pan and add all ingredients. Fry until soft and a drop charred.
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.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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