Hummus is so much more than just a dip. In much of the world, it’s an indispensable staple on par with coffee; the day can’t start without a generous serving. Although the debate rages on over who makes it best, exactly what should go into it, and how it should be served, we can all agree that more hummus is always a good thing. That’s why I’m cutting to the chase here, putting it front and center of the plate as the entree you’ve been craving. Hummus Kawarma Pie takes the question of double dipping off the table since you can dive right in with a fork.
Instant Kawarma Karma
Hummus kawarma is a sensation all on its own, typically made with our beloved blended chickpea base supporting a topping of fried lamb. Spiced generously and lavished with plenty of olive oil, it’s rich, aromatic, and devilishly decadent. Taking inspiration from classic shepherd’s pie, I took the concept and flipped it upside down, doubling up on thoroughly seasoned meatless grounds and smothering them with creamy homemade hummus. Baked until that heart filling begins bubbling up around the edges, it’s the crowd-pleasing casserole you didn’t know you were missing.
Simplifying and Serving
Though not exactly a quick fix meal, it’s worth the effort, down to the very last bite. You can lighten the work load a bit in a few ways though:
- Prep the hummus in advance. Stored in the fridge in an airtight container, it should last for at least a week.
- Use store-bought hummus. Alternately, take a semi-homemade approach and cut the workload in half. Grab two 8-ounce containers of your favorite hummus and spread it on thick.
- Swap the spices in the kawarma for za’atar. The flavor will of course be different, but in an uniquely, equally tasty way.
Packed with protein, it’s a standalone powerhouse of a meal. To stretch it further and feed more people, you have plenty of options for accompaniments:
- Toasted bread, warm pita, chips, or crackers for dipping and scooping.
- Steamed broccoli, green beans, snap peas, or asparagus to get your veggies in.
- Green salad as a lighter foil to such a hearty dish.
Hummus Among Us
Don’t leave hummus out cold as merely a token appetizer. Baking it with an aromatic meaty filling breathes new life into the predictable party starter, transforming it from supporting actor into the headlining star. The creamy hummus base becomes even richer as it bakes, absorbing the bold spices of the savory filling. Take hummus to new heights, turning it into a satisfying, flavorful entrée that will leave you craving more.
Hummus Kawarma Pie
Transform hummus into a hearty entrée with this hummus kawarma pie, featuring a creamy chickpea topping with a spiced, savory meatless filling. It's a protein-packed, comforting, and deeply satisfying meal.
Ingredients
Meatless Kawarma:
- 2 Tablespoons Olive Oil
- 6 - 8 Scallions, Sliced
- 4 Cloves Garlic, Minced
- 10 - 12 Ounces Meatless Ground Beef
- 1 1/2 Teaspoons Smoked Paprika
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Dried Oregano
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Ground White Pepper
- 1/4 Teaspoon Salt
- 1/2 Cup Water
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Fresh Parsley, Minced
- 1 Teaspoon Balsamic Vinegar
Hummus:
- 1 (15-Ounce) Can Chickpeas, Drained with Aquafaba Reserved
- 2 Tablespoons Olive Oil
- 2 Tablespoons Tahini
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- 3/4 Teaspoon Ground Cumin
Garnishes:
- Fresh Parsley, Minced
- Toasted Pine Nuts
Instructions
- Preheat your oven to 375 degrees.
- In a medium skillet over medium heat, add the olive oil. Once shimmering, sauté the scallions and garlic for just 1 - 2 minutes, until aromatic. Add the meatless grounds and continue to cook for 6 - 8 minutes. Once lightly browned, add all of the spices and salt.
- In a separate dish, whisk together the water and tomato paste until smooth. Incorporate the parsley and balsamic before pouring the mixture into the skillet. Stir well to combine. Cook until all the liquid has absorbed; 4 - 6 minutes. Transfer the meatless filling to a 2-quart casserole dish and set aside.
- For the hummus, combine everything in a food processor. Blend until smooth, adding the reserved aquafaba as needed to reach your desired consistency. You want it to be slightly runnier than usual, since it will thicken as it bakes. Pour the hummus over the kawarma in the casserole dish, gently smoothing it over the top to completely cover.
- Bake for 25 - 30 minutes, until the filling begins bubbling up around the edges. Top with fresh parsley and pine nuts, as desired, and serve hot.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1062Total Fat: 52gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 0mgSodium: 4882mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 141g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.