The only thing better than grilled red pepper hummus is when you top it with chicken shawarma.
Suuuuure, red pepper hummus can hold its own. It’s savory, it’s filling, it’s an amazing side or appetizer. But if you really want to take your hummus game to the next level, pour a mountain of sizzling chicken shawarma on top and literally enter heaven.
I used to live in a small town outside of Detroit called Dearborn which is home to one of the highest Arab populations in the U.S. and also my favorite Middle Eastern restaurant to date, La Shish
The very first thing I ever ate at La Shish was their “Hummus Topped with Chicken” appetizer plate. Guys, I made an entree of this thing. Instead of sharing it with the table, that’s what I would order for my meal it was so good. They would drizzle a bunch of olive oil and paprika on top and holy crap, is this thing out of this world.
I have the best memories from this restaurant. It was really the first place that introduced me to traditional Middle Eastern dishes. I had never even tried hummus before entering this place (I know, I KNOW!). Using ingredients like sumac, parsley, mint, allspice, and so on had never really entered my realm of food before. Yet, with only a couple bites I fell completely in love and am hooked for life.
I’m not going to pretend like I just recreated their Hummus Topped with Chicken perfectly but this recipe here comes pretty close (which is really the best I can hope for!). I grilled a bunch of red peppers and ground them up with the chick peas and garlic to make the hummus. I then made a very simple but full flavored shawarma marinade and let the chicken rest in it for a few hours before placing on the grill.
I could probably go on for days raving about La Shish. If you ever do end up going for a visit (and I HIGHLY suggest doing so), my favorite actual entree is the Chicken Sajii. It comes in super thin pieces after being grilled on the saj (Middle Eastern dome-like grill) and never ever disappoints. Unless of course, you want to make this appetizer your meal. I won’t judge 🙂
So, if you have a party coming up and want to kick your hummus game up a notch, or you want to whip up something healthy and filling that will stay for a few days, give this recipe a try.
Happy cooking y’all!
- 2 red peppers
- 2 cans of chick peas (or 3 cups fresh chick peas, soaked for 2 days)
- 1/4 cup lemon juice
- 2/3 cup tahini
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp cumin
- Paprika, to taste
- Salt and pepper, to taste
- 3 chicken breasts
- 6 tbsp olive oil
- 1 tsp curry powder
- 2 tsp paprika
- 1/2 tsp turmeric
- 1 garlic clove, minced
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 tsp allspice
- 2 tsp cumin
- Salt and pepper, to taste
- Grill the red peppers until slightly charred and soft. Remove from heat and allow to cool then roughly chop. In a vegetable processor, process all ingredients together for about 1 minutes. Scrape the sides with a rubber spoon and process again for another 1-2 minutes or until completely processed.
- Mix all shawarma marinade ingredients together in a bowl. Add chicken to the marinade and sit for 2+ hours. Grill the chicken until just charred and center is no longer pink then remove. Allow the chicken to cool and then chop into 1/2 inch pieces. Pour hummus onto a platter and top with chicken. Drizzle olive oil on top and sprinkle with paprika.