🧆 Hummus with chicken shawarma
Hummus shawarma is a plate of creamy hummus topped with warm strips of spiced chicken shawarma, toasted pine nuts and a drizzle of olive oil. The cool, tangy purée contrasts with the savoury, slightly charred meat. It is a filling main dish in Levantine restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas
- 70 g tahini
- Juice of 1 lemon
- 400 g boneless chicken thighs
- 2 tsp shawarma spice mix, 1 garlic clove
- 2 tbsp olive oil
- 20 g pine nuts
- Salt, parsley
Method
- Slice the chicken thinly and toss with the spices, crushed garlic, half the lemon juice, 1 tbsp olive oil and salt. Leave for 20 minutes.
- Blend the chickpeas with the tahini, remaining lemon juice, salt and a little water until smooth.
- Sear the chicken in a hot pan until browned and cooked through.
- Toast the pine nuts in a dry pan until golden.
- Spread the hummus on plates, pile the chicken in the centre and finish with pine nuts, parsley and the remaining oil.
How to make it lighter
- Pine nuts are dense in calories: 20 g is about 2 tablespoons, so measure rather than scatter.
- Cook the chicken in a non-stick pan with a spoon of oil; 1 tbsp oil ≈ 120 kcal.
- Use chicken breast instead of thigh for a leaner topping.
History
Topping hummus with meat is a long-standing Levantine habit, and serving it with shawarma is a popular modern restaurant version found across Lebanon, Jordan, the Gulf and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →