Plant-Based Layered Shawarma Dip

This Middle Eastern-inspired dip can be made ahead of time and divided for easy and delicious lunches or picnics, or made in a larger batch to serve when having guests.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 teaspoon olive oil
  • 1 pound Simple Truth™ Emerge Plant Based Meatless Grind
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon sweet or hot paprika
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon ground black pepper
  • 1⁄8 teaspoon ground cinnamon
  • 8 ounces Simple Truth Organic™ Original Hummus
  • 2 Roma tomatoes, seeded and diced
  • 1⁄2 cup pitted kalamata olives, sliced
  • 1⁄4 cup green onion, chopped
  • 1 large English cucumber, cut into slices
  • 4 ounces pita chips


  • In large skillet over medium heat, heat oil. Cook plant-based grind, breaking apart into small pieces.
  • Mix in garlic powder, salt, paprika, cumin, pepper and cinnamon. Continue cooking 4-6 minutes, until cooked through. Let cool.
  • Evenly divide hummus between 4 wide mouth jars with 1 cup capacity. Top with shawarma seasoned grind, tomatoes, olives and onions; cover. Store refrigerated up to 4 days.
  • Serve dip jars with cucumber slices and pita chips.
  • Refrigerate leftovers.