Loaded Hummus with Quick Shwarma - The FeedFeed Snapchat Takeover

When I'm having people over for dinner, I tend to get a little bit carried away and make a few too many dishes. So, once it's a while it's really nice to just make one great big platter of deliciousness and serve that up. If it's really good and it's really big, no one will ever question where all the other food is and you can even turn it into a themed evening like taco night or in this case, hummus night!

I did a little Snapchat takeover on The FeedFeed's Snapchat channel today and showed a bunch of people how to make this insane platter of 'Loaded Hummous'. If I have 3-4 friends over for dinner I can easily get away with serving this, and only this (maybe with a little Israeli salad on the side) and everyone is over the moon.

I highly recommend you feed the people you like this dish.

Loaded Hummus with Quick Shwarma, 
Caramelised Onions and Sauted Mushrooms 

Serves 4 as a meal/8 as a side

YOU WILL NEED:

FOR THE HUMMOUS :
1 700G JAR OR 2 CANS CHICKPEAS
1/4 CUP TAHINI PASTE
2 TBSP LEMON JUICE
1/2 TSP CUMIN
1/2 TSP GARLIC GRANULES
3 TBSP OLIVE OIL
SALT AND PEPPER

FOR THE SHWARMA:
3-6 BONELESS, SKINLESS CHICKEN THIGHS (Depending on how many you're cooking for)
1/4 TSP TOASTED FENNEL SEEDS
1/4 TSP TOASTED CORIANDER SEEDS
1TSP CUMIN POWDER
1 TSP CINNAMON
1/2 TSP NUTMEG
1 TSP ALL SPICE
1/4 TSP CLOVES
1/4 TSP CAYENNE PEPPER
1/2 TSP GINGER POWDER
SALT AND PEPPER
OLIVE OIL

FOR THE MUSHROOMS:
1.5 CUPS CHESTNUT MUSHROOMS, SLICED
OLIVE OIL
JUICE OF 1 LEMON

FOR THE ONIONS:
1 ONION, FINELY SLICED
OLIVE OIL

1-2 PITA OR FLATBREADS
SUMAC
OLIVE OIL

TO GARNISH:
PAPRIKA
FRESH PARSLEY, CHOPPED
OLIVE OIL
TOASTED PINE NUTS

Start by sautéing the onions in a tablespoon of olive oil on a low heat. Stir every so often until the onions are soften and slightly golden.

Combine the spices all together and then rub the chicken with about a tablespoon and a half of the spice mix, until coated but not smothered in the spices. Add a tablespoon of olive and mix until coated again.

To make the hummous, put the chickpeas into a pan and cover with water. Bring to the boil for 5 minutes. Reserve 1/2-1 cup of the boiling liquid and drain the chickpeas.

Blend the chickpeas with a tablespoon of the boiling liquid. Then add another 1/2 cup of the boiling liquid until it's silky smooth. You may need to a add a little more but start with a little bit and check first so you don't make it too thin. Add the tahini paste, lemon juice, cumin, garlic salt and olive oil and a pinch of salt. Blend until smooth.

To make the shawarma, heat a frying pan. When very hot, add the chicken thighs and cook for 2 minutes on each side until crisp and golden. Remove from pan, slice into small pieces. Coat them with a little bit more spice mixture and olive oil if need and pour back into the pan until they're golden all over.

To make the mushrooms, add a tablespoon of olive oil to a pan and spread the mushrooms out evenly. Do not stir or turn them until one side is golden. Then stir so that the uncooked sides are turned over and the mushrooms are evenly golden. Add the lemon juice and stir until it evaporates.

To serve, spread the hummus on to a large platter, leaving a dent in the middle for all of the toppings. Top with the sautéed mushrooms, onions and shwarma pieces and sprinkle with parsley, toasted pine nuts, a drizzle of olive oil and sprinkle of paprika or zaatar if you prefer it.

I like to serve my hummous with some pita or flat breads, brushed with olive and sprinkled with sumac and baked in the oven on 200C or 400F for 5 minutes until toasted.

Enjoy!