Video: 7-layer shawarma dip

Hummus

• 2 15-ounce cans chickpeas
• 4 tablespoons lemon juice
• 6 garlic cloves
• 1 teaspoon sea salt
• 1 cup chickpea brine

Shawarma chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 3/4 tablespoon garlic powder
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• Olive oil

Tomato salsa

• 1 pound cherry tomatoes, sliced
• 1/4 cup chopped parsley
• 1/4 teaspoon sea salt
• 1 tablespoon olive oil

Cucumber salad

• 1 1/2 cup Greek yogurt
• 1/2 pound cucumber, shredded
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice

Olive mix

• 8 ounces black olives, sliced
• 1 tablespoon Kalamata olives, minced
• 1/3 cup red onion, minced
• 1 Romaine heart, chopped

For the hummus, drain the chickpeas but reserve the liquid. Combine all ingredients into the food processor and blend. Add the brine until hummus is smooth and whipped.

For the shawarma chickpeas, add the chickpeas to a mixing bowl with the oil and seasoning. Mix to well coated. Roast in the oven at 375 F for 20 minutes.

For the salsa, combine all ingredients until well combined. Do the same, but in separate bowls, for the cucumber salad and the olive mix.

Layer with hummus, roasted chickpeas, olives, tomato salsa, onions, cucumber salad, and then top it off with the romaine lettuce.

Embrace the layers. (Photo: Jerry James Stone)