Mushroom shawarma with hummus

Mushroom shawarma with hummus

Yield: 4-6 servings


For the hummus

1 cup cooked chickpeas, drained

1 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves

3 tablespoons Tahini paste

1 tablespoon lemon juice

1/4 cup olive oil

For the mushrooms

4 cups trumpet mushrooms

1 tablespoon, plus 1 teaspoon, olive oil

2 tablespoons paprika

2 tablespoons cumin

2 tablespoons garlic powder

2 tablespoons dried oregano

1 tablespoon onion powder

1 tablespoon dried thyme

1 teaspoon cayenne powder

2 tablespoons Za’atar seasoning

4-6 pitas

Optional items: shredded lettuce, tomato slices, onion slices

Method of Preparation

1. For the hummus: In a food processor, combine chickpeas, salt, pepper, garlic, Tahini paste, and lemon juice. While ingredients are blending, slowly pour in oil and continue to blend until smooth. Set aside until ready to serve with mushrooms and pita bread.

2. For the mushrooms: in a medium bowl, combine mushrooms, one teaspoon olive oil, paprika, cumin, garlic powder, oregano, onion powder, thyme, cayenne and Za’atar seasoning. Toss until the mushrooms are coated evenly.

3. When mushrooms are fully cooked, take pita bread and slice each one to make a small pocket on the inside. Spread hummus inside, then stuff mushrooms into the pocket. Incorporate the optional ingredients if desired.

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