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Hummus Kawarma with Harissa Pita

Hummus Kawarma with Harissa Pita

This warm kawarma nestled into a generous scoop of hummus and topped with a tangy sauce of lemon juice, parsley, and garlic, scooped up with the warm harissa pita will change your view of this ubiquitous dip for good.

What You'll Need

Recipe Ingredients
Hummus
Amount
 
Ingredients
11/4 cups Dried chickpeas
6 cups Water
1 cup Tahini
4 tbsp Freshly Squeezed Lemon Juice
1 tbsp Custom Culinary® Roasted Garlic Base #9815
¼ cup Ice Cold Water
11/2 tsp Salt
11/4 cups Reserved Cooked Chickpeas for Garnish
 
Kawarma Amount  
Ingredients
12 oz Lamb neck filet (Beef can be used as substitute)
¼ tsp Ground Black Pepper
¼ tsp Ground White Pepper
1 tsp Ground Allspice
½ tsp Ground Cinnamon
½ tsp Freshly Grated Nutmeg
1 tsp Crushed Za’atar
1 tbsp White Wine Vinegar
1 tbsp Chopped Flat-Leaf Parsley
1 tbsp
 
Custom Culinary® TRUE Foundations Beef Base # 5334
1 tbsp Unsalted Butter
1 tsp Olive Oil
 
Roasted GarlicLemon Sauce 
Amount



Ingredients
3 tbsp Flat-Leaf Parsley
1 Green Mild Chile Finely Chopped
4 tbsp Lemon Juice Freshly Squeezed
2 tbsp White Wine Vinegar
1 tsp Custom Culinary® Roasted Garlic Base #9815
 
Harissa Pita
Amount
 
Ingredients
4 cups All Purpose Flour
1 tbsp Dry Active Yeast
½ tsp Sugar
1 tsp Salt
¼ cup
2 ½ cups
Olive Oil
Warm Water
4 tbsp Custom Culinary® Gold Label Harissa #9678


 
PREPARATION

Hummus
  1. Soak chickpeas in water over night in a large bowl
  2. Drain chickpeas and add to pot and cover with water and simmer for 20-40 minutes skimming water throughout the cooking process. 
  3. Once done, very tender, drain chickpeas and add to food processor and process to a stiff paste. 
  4. With processor still running add tahini paste, lemon juice, roasted garlic base and 11/2 tsp salt.
  5. Finally drizzle in the ice water and allow to mix for 5 minutes until you get a very smooth and creamy paste
  6. Transfer hummus to a bowl and cover surface with plastic and let rest for at least 30 minutes.
  7. If not using straightaway, refrigerate until needed.  Make sure to take out of refrigerator at least 30 minutes before serving
Kawarma
  1. Place all ingredients except butter and olive oil in a bowl, mix well, cover and allow to marinate in the refrigerator for 30 minutes.
  2. Heat butter and olive oil in a large sauté pan over medium-high heat.  Add meat and sauté (do not crowd meat).  Cook for about 2 minutes.  Meat should remain pink in the middle.
  3. Set aside for service
  4. Divide hummus among 6 individual plates or shallow bowls leaving a slight hollow in the center
  5. Spoon the warm kawarma into the hollow and scatter with reserved chickpeas.  Drizzle generously with lemon sauce and garnish with parsley and pine nuts.
Roasted Garlic Lemon Sauce
  1. Mix all ingredients together in a bowl
Harissa Pita
  1. Dissolve yeast in a little of the warm water
  2. Add flour to mixing bowl of stand mixer, make a well and add the yeast, sugar, salt and olive oil.
  3. Begin to knead the dough with a hook and add harissa to warm water and incorporate gradually until obtaining a smooth dough.
  4. Knead for 10 minutes until reaching a smooth dough.
  5. Oil the top of the dough surface, cover with cloth and let dough rise in a warm place for one hour.
  6. Punch down the dough on a clean work surface and divide into 12 equal pieces. Form a ball with each and let rest for 15 min.
  7. Roll out each dough piece with a rolling pin, to a thickness of about ½ inch
  8. Preheat oven to 460˚ and place baking sheet in the oven.  The oven and baking sheet must be hot.
  9. Spay all the loaves with warm water and place them on hot baking sheet.  Bake 5-6 minutes
  10. Bread should swell during cooking and will deflate once cooled

 

CHEF'S TIP