With the chaos surrounding my trip to New Jersey, I nearly forgot that today is Monthly Mingle day! Good thing I remembered, too – I cooked this up sometime last week in preparation for today. This month’s theme is Arabian Nights, and is hosted by Meeta of What’s For Lunch Honey?. Please remember to check back soon for the roundup.
My contribution is based on a dish I used to get at Firdous, a sit-down Middle Eastern restaurant here in Columbus that closed a few years ago. While there are still a couple of Firdous Express outposts (one at the North Market, and one at Polaris Fashion Mall), neither one carry the dish I knew and loved.
The chicken schwarma is made with a thinly sliced chicken breast, the better part of a can of diced tomatoes, and a packet of SPYSI schwarma seasoning.
The hummus is my own recipe – just process 2 drained cans of chickpeas in a food processor with a tablespoon or two of tahini paste, a tablespoon (or more to taste) of minced garlic, salt to taste, and some lemon juice. Add olive oil slowly as you’re processing until the hummus is at your desired consistency (it should be the consistency of a dip). Once you’ve spooned it out, drizzle a little more olive oil and sprinkle some paprika on top. We served ours with pita triangles as a complete meal.