Chickpea Shawarma Hummus

This morning Omar and I were talking about our end of the year goals and how we desperately want to end 2017 on a really good note.  I won’t say this has been the worst year ever because that would be way too dramatic…and when I see other people dealing with way harder issues than what we’re going through, it makes me feel horrible for being down in the dumps over things that in the grand scheme – aren’t really that life altering.  I’m just a big baby sometimes when things don’t go my way….or better yet….go as I PLANNED it.  Can I just say 2017 has been a very disappointing year.  BUT instead of being disappointed in the things that haven’t gone our way, I’m deciding to be thankful for the things that have.  We have a healthy little girl that is without a doubt our biggest blessing.  She makes us smile and laugh every single day.  I have a wonderful husband that is always my biggest cheerleader and supporter.  And I’m pretty sure we have one of the BEST families out there!  *BIG HAPPY SIGH*   Now, let’s chat about some HUMMUS!!!

I’ve been making a lot of hummus lately!  It’s so versatile.  You can flavor it with just about anything you like and it is SO easy to make!  We needed a little snack to eat on when we were watching the Bama game Saturday… Within 20 minutes, I had this beauty whipped right up!   You can make your own hummus or use your favorite store bought… I prefer to make my own.  It’s too easy not to! I’ll share my super easy homemade version below. I topped my hummus with Shawarma Chickpeas and drizzled a little yogurt sauce on top of the Tomato and Parsley Salad. Serve with pita chips and crudités and you’ll have a perfect appetizer for any occasion!

If you’re looking for another flavored hummus that’s super easy to make, check out these below!  ❤

Bummus (Beets + Hummus)   Curry-Coconut-Hummus   My Favorite Veggie Hummus

Chickpea Shawarma Hummus

  • Servings: 3 - 4
  • Print

A quick, easy and delicious appetizer you can whip up for any occasion!

Homemade Hummus Ingredients:

  • 1 – 15oz can organic chickpeas, rinsed and drained
  • 2 – 3 tbsp tahini
  • Juice of 1/2 lemon
  • 1/2 tsp ground cumin
  • 1/4 – 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup warm water to thin out

Shawarma Chickpeas:

  • 1 – 15oz can organic Chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp cane sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp smoked or sweet paprika
  • 1/2 tsp dried oregano
  • Salt and Pepper to taste

Tomato and Parsley Salad:

  • 1 cup halved cherry tomatoes
  • 1/2 – 3/4 cup roughly chopped parsley
  • 1/4 cup finely diced purple onion
  • 1 tbsp olive oil
  • 1/2 juice of lemon
  • Salt and Pepper to taste

Yogurt Sauce:

  • 3 tbsp Greek yogurt (dairy or non-dairy)
  • A splash or two of coconut milk to thin out
  • 1 – 2 tbsp chopped parsley
  • A pinch of salt

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a small mixing bowl, mix together all of the Shawarma Chickpea ingredients together. Pour out on a small sheet pan and roast for 15 minutes.
  3. In the mean time, throw all of the Homemade Hummus ingredients into a food processor or blender and purée until smooth. If it’s too thick, add a little more warm water and blend again for a few seconds.
  4. Mix together all of the Tomato and Parsley ingredients and let it sit until the Chickpeas have roasted.
  5. Now, layer the dip: Hummus, Shawarma Chickpeas, Tomato Salad and a few drizzles of Yogurt Sauce.  BOOM!!!
  6. Serve with pita chips and crudités.  Should you have any leftovers, store in the fridge for a few days.

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