Creamy Hummus with Garlic Shawarma Chickpeas

This Creamy Hummus with Garlic Shawarma Chickpeas is a bold, elevated spin on the classic — silky smooth hummus topped with spiced, pan-roasted chickpeas and vibrant Mediterranean garnishes. Made from scratch with soaked and simmered chickpeas, this recipe layers flavor with Beituti’s Garlic Shawarma Marinade, fresh herbs, kalamata olives, and a tangy drizzle of pomegranate molasses. Perfect as a show-stopping mezze, light lunch, or party dip, this dish delivers richness, crunch, and depth in every bite.

Ingredients:

• 1.5 cup dried chickpeas

• ½ teaspoon baking soda

• 3 cups water (for cooking)

• ½ cup lemon tahini sauce

• 2 tablespoons olive oil

• 1 garlic clove, minced

• ½ teaspoon ground cumin

• ½ teaspoon salt (or to taste)

• 2–4 tablespoons cold water (as needed)

Toppings:

• 1 teaspoon olive oil (for roasting chickpeas)

• Beituti Garlic Shawarma Marinade (for chickpeas)

• Fresh parsley & mint, chopped

• Pomegranate molasses drizzle (thinned with a little water)

• Chopped kalamata olives

Instructions:

1. Rinse the dried chickpeas and soak them in water overnight (at least 8 hours).

2. Drain and rinse the soaked chickpeas. In a pot, combine chickpeas, baking soda, and 3 cups of water. Bring to a boil, then reduce heat and simmer for 1–1.5 hours, or until very soft. Drain and let cool slightly.

3. Heat 1 teaspoon of olive oil in a pan over medium heat. Add ½ cup cooked chickpeas and sauté for 2–3 minutes until slightly golden. Stir in the Beituti Garlic Shawarma Marinade and cook for another 5–7 minutes until fragrant and the sauce has soaked into the chickpeas. Remove from heat and set aside.

4. In a food processor, combine the remaining cooked chickpeas (not the roasted ones), lemon tahini sauce, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to reach your desired consistency.

5. Spoon the hummus into a shallow bowl. Top with the shawarma-marinated chickpeas, chopped parsley and mint, and chopped kalamata olives. Drizzle with the thinned pomegranate molasses, flaky salt, and a little extra olive oil if desired.