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
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.
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.
Assemble the dip: Layer on the fresh cucumber, tomato, olives, and red onion. Add additional feta cheese and fresh herbs on top.