Baked Chickpea + Mushroom Shawarma Hummus Dip

August 9, 2022


  • 2 8-ounce tubs of HOPE Original Recipe Hummus, or one 15-ounce tub
  • 1 15-ounce can of chickpeas, rinsed, drained, and dried
  • 8 ounces of mushrooms, cleaned and sliced
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground cloves
  • whole Kalamata olives, pitted and sliced
  • Non-dairy feta cheese
  • Red onion, sliced thin (can use pickled if preferred)
  • English cucumber, chopped
  • Cherry tomatoes, halved
  • Fresh parsley, dill, mint, and cilantro


  1. For the chickpea and mushroom shawarma: Preheat oven to 400°. Mix spices together. Toss with chickpeas, mushrooms, and 1 Tablespoon of olive oil in a bowl until fully coated. Arrange in an even layer on a sheet pan and bake for 25-30 minutes or until lightly toasted and fragrant. Set aside.
  2. 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 minutes at 350° until warmed through.
  3. Assemble the dip: Layer on the fresh cucumber, tomato, olives, and red onion. Add additional feta cheese and fresh herbs on top.
  4. Serve warm with chips, pita, or crackers!
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