Hummus with Shawarma & Cannellini Bean Succotash
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Mediterranean Dinner 4 20 minutes 30 minutes This is a super easy and soul warming dish meant for sharing...So gather some good friends and good wine and enjoy! Lollygag 3 Tbsp. Of Shawarma blend-see below 1 lb. of ground turkey (you can also sub with beef, lamb, or omit the meat for a vegetarian option) 2 Tbsp. of Extra Virgin Olive Oil 1 Large Shallot- chopped 1 Garlic clove-peeled, trimmed and chopped finely 1/2 Cup of quick Tahini 2-3 C. 5 Min. Hummus 1 -15 oz. can of Cannellini beans- rinsed and drained ½ Cup of red onion- Peeled and thinly sliced 1 Small Chinese Eggplant- Cut into 1/2” pieces 1/2 Small Zucchini 1/4 C. Chicken stock 1/2 Tsp. Kosher salt 1 Large Garlic clove-peeled, trimmed and chopped finely 1 Tbsp. of Extra Virgin Olive Oil 2-3 grinds of cracked black pepper 1/4 C.Fresh Parsley-Chopped 1/4 C.Fresh Dill-Chopped Smoked Paprika 1/2 C. Toasted Pine Nuts Fresh Harissa or Harissa oil-For drizzle Extra Virgin Olive Oil for drizzle ½ Cup ground Turmeric ½ Cup ground Cumin ¼ Cup of ground Fenugreek ¼ Cup dried Parsley ¼ Cup ground black pepper 2 Tbsp. Of ground Cardamom 2 Tbsp. Of ground Coriander 1 Tbsp. Smoked Paprika Prepare your hummus and tahini and set aside. Mix all ingredients together well and store in an air tight container or mason jar. This can be made ahead of time. Heat 1-2 Tbsp. of olive oil in a large skillet over medium heat. Add the meat mixture to the pan and break up the meat quickly and cook for 5-10 minutes, or until golden brown. Add the shallot, salt, and garlic and continue to sauté for another 2-5 minutes. 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. 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. Add the chopped garlic and eggplant and cook for another 5 minutes, or until eggplant is slightly charred and soft. Next add the Cannellini beans, and a pinch of kosher salt and pepper and toss to brown them slightly. Then add the chicken stock, cover and simmer for another few minutes until the stock reduces down a bit. Remove from heat and set aside for plating. Spray a small skillet with olive oil spray and heat over medium high heat. Add the pine nuts and toast for 1-2 minutes or until they are browned slightly. Remove from heat and set aside. This dish is best served in low bowls or large plates. Begin by spooning about 3/4-1 cup of hummus on each plate and smooth around plate leaving a well in the center. Add a heaping spoonful of tahini to the center. Then layer your Shawarma meat on top of tahini. Place a large spoonful of your Cannelloni bean succotash on top. Finish by drizzling with a bit of high-quality olive oil and Harissa oil or place a tiny dollop of fresh Harissa on top. Layer on the pine nuts. Then, sprinkle with chopped fresh Parsley, Dill, and serve with freshly toasted pita bread or pita chips. You can also serve with oven-roasted rainbow veggies or try subbing the ground shawarma with thinly sliced chicken or meat of choice. -Just add 1/2 C. Greek Yogurt, meat, and shawarma seasoning to a zip-lock bag and marinate for 2-3 hours in the refrigerator. -Grill or BBQ meat before serving.Category
Servings
Prep Time
Cook Time
Ingredients
Shawarma
Cannellini Succotash
Garnish
Shawarma Spice Blend
Directions
Shawarma Spice Blend
Shawarma
Cannellini Succotash
Toasted Pine Nuts
Assembly
Recipe Note
Enjoy!