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Plentiful Pumpkins

Assemble: Spread the hummus on a large platter, creating swoops to catch the layers. If you're using homemade hummus, consider refrigerating for a bit to allow the hummus to hold its shape. Top with the prepared parsley salad, followed by the chopped walnuts, cucumbers, kalamata olives, feta, and the roasted chickpeas. Serve immediately once you top with roasted chickpeas.

Pita chips or fresh pita

Naan (or gluten-free naan)

Crackers

Vegetables – sliced for dipping:� cucumber, � sweet peppers,� carrots, celery, � salad turnips, � Cherry tomatoes � (cut in half)� fresh mushrooms etc.

Seven Layer Chickpea Shawarma Dip

Ingredients:

  • 1 can chickpeas, rinsed and drained
  • 2 teaspoons shawarma seasoning (homemade or store-bought)
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups chopped parsley
  • 1 cup tomatoes, diced
  • 1/2 red onion, diced
  • 4 teaspoons lemon juice
  • 32 ounces (3.5 cups) of hummus (homemade or store-bought)
  • 2/3 cup Walnuts, roughly chopped
  • 1 cup cucumbers, diced
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup crumbled feta cheese

�Directions:

  • Chickpeas: Position a rack in the center of the oven and preheat the oven to 400ºF. Pat the chickpeas dry using paper towels and toss them with 1 tablespoon of olive oil, shawarma seasoning, and a good pinch of salt. Arrange the chickpeas in a single layer on the baking sheet and let roast for 30-35 minutes, shaking or stirring them halfway through to prevent from burning or browning too much. Let cool for several minutes.
  • Chopped Parsley Salad: Toss the parsley, tomatoes, onions, 2 tablespoons of olive oil, lemon juice, and a pinch of salt in a bowl. Taste and adjust seasoning to preference, set aside.

Serve with:

Shawarma - a popular middle eastern spice combo!

Notes

The roasted chickpeas may start losing a bit of their crunch as they sit.

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Recipe from: �https://littlespicejar.com/seven-layer-chickpea-shawarma-dip/

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