Hummus with Shawarma & Cannellini Bean Succotash

1. Prepare your hummus and tahini and set aside or chill for later.

Shawarma

1. Heat 1-2 Tbsp. of olive oil in a large skillet over medium heat. 

2. Add the meat mixture to the pan and break up the meat quickly and cook for 5-10 minutes, or until golden brown.

3. Add the shallot, salt, and garlic and continue to sauté for another 2-5 minutes.

4. When onions are soft and the meat is browned, remove from heat and let cool slightly while you prep your succotash -or you can start the succotash simultaneously.

Cannellini Succotash

1. In a medium pan, over medium heat, add 1 Tbsp. of Extra Virgin Olive Oil and red onions and sauté for about 3 minutes or until they begin to be translucent and slightly soft.

2. Add the chopped garlic and eggplant and cook for another 5 minutes, or until  eggplant is slightly charred and soft.

3. Next add the Cannellini beans, and a pinch of kosher salt and pepper and toss to brown them slightly.

4. Then add the chicken stock, cover and simmer for another few minutes until the stock reduces down a bit.

5. Remove from heat and set aside for plating.

Toasted Pine Nuts

1. Spray a small skillet with olive oil spray and heat over medium high heat.

2. Add the pine nuts and toast for 1-2 minutes or until they are browned slightly.

3. Remove from heat and set aside.

Assembly

1. This dish is best served in low bowls or large plates.

2. Begin by spooning about 3/4-1 cup of hummus on each plate and smooth around plate leaving a well in the center.

3. Add a heaping spoonful of tahini to the center.

4. Then layer your Shawarma meat on top of tahini.

5. Place a large spoonful of your Cannelloni bean succotash on top.

6. Finish by drizzling with a bit of high-quality olive oil and Harissa oil or place a tiny dollop of fresh Harissa on top.

7. Layer on the pine nuts.

8. Then, sprinkle with chopped fresh Parsley,  Dill,  and serve with freshly toasted pita bread or pita chips.