Go Back

BAKED CHICKPEA + MUSHROOM SHAWARMA HUMMUS DIP

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

  • 2 8oz tubs HOPE Original Recipe Hummus
  • 15 oz  can of Chickpeas – rinsed, drained and dried
  • 8 oz Mushrooms - cleaned and sliced
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cloves
  • Kalamata olives – pitted, whole and sliced
  • Non-dairy feta cheese
  • Red onion - can use pickled, sliced thin
  • English cucumber – chopped
  • Cherry tomatoes - halved
  • Fresh herbs, can use: parsley, dill, mint, cilantro

Instructions
 

  • For the chickpea and mushroom shawarma: Preheat oven to 400 degrees. Mix spices together and toss with rinsed and dried chickpeas and mushrooms along with 1 tbsp olive oil in a bowl until fully coated. Arrange in an even layer on a sheet pan and bake for 25-30 min or until lightly toasted and fragrant. Set aside.
  • For the baked hummus: In a baking dish or oven-safe tray, spread an even layer of Hope original hummus, top with cooked chickpea and mushroom shawarma, and feta cheese, bake for 10 min at 350 degrees until warmed through.
  • Assemble the dip: Layer on your remaining fresh ingredients—cucumber, tomato, olives, red onion, adding additional feta cheese and fresh herbs on top. Serve warm with chips, pita, or crackers!