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Shawarma Hummus with Roasted Chickpeas
The amazing aromas of shawarma seasoned meats are transferred to roasted chickpeas and made into a vegetarian shawarma hummus!
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Course:
Savory Dips and Spreads
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
people
Calories:
278
kcal
Author:
Jennifer
Ingredients
1
tablespoon
Shawarma seasoning
less intense version
2
cans chickpeas
one drained and rinsed, one not
1
teaspoon
baking soda
1/3
cup
lemon juice
4
cloves
garlic
peeled
2
teaspoons
salt
Kosher
1/2
cup
tahini
hot water
3
tablespoons
olive oil
Instructions
Preheat oven to 400F.
Drain and rinse one can of chickpeas.
Pat dry with paper towels.
Toss the chickpeas and 1 tablespoon olive oil and the homemade shawarma seasoning.
Place on a baking sheet and roast in the oven for 20 minutes or until slightly crispy.
Remove the roasted chickpeas from the oven and let cool. These can be stored in an airtight container for up to a week.
To make the hummus, open the other can of chickpeas.
Cover chickpeas and their liquid with ½ an inch of water in a medium saucepan.
Add the baking soda and bring to a boil.
Boil until chickpeas are soft and hot all the way through.
Drain and rinse in hot water until all the other liquid and baking soda has been rinsed off.
While chickpeas are cooking, combine the lemon juice, garlic, salt and tahini in a food processor or blender.
Pulse and then let sit until the chickpeas are finished cooking.
Add the boiled chickpeas to the food processor and blend for a minute.
Add the oven roasted shawarma chickpeas.
Pulse until both chickpeas are combined.
Drizzle in a tablespoon of hot water at a time, until you get a smooth and creamy consistency.
Store the hummus in an airtight container for up to a week in the refrigerator.
When ready to serve the hummus, drizzle with olive oil, parsley, and a few of the shawarma roasted chickpeas.
Nutrition
Serving:
1
g
|
Calories:
278
kcal
|
Carbohydrates:
21
g
|
Protein:
9
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
15
g
|
Cholesterol:
1
mg
|
Sodium:
998
mg
|
Fiber:
5
g
|
Sugar:
3
g