1. To make the hummus: Bring the chickpeas, the chickpea liquid, baking soda and about 1/2 cup of water in a medium pot to a boil over medium-high heat.
2. Immediately turn the heat down to low and skim any foam that rises to the surface. Simmer, stirring occasionally, until the chickpeas are very soft, about 10 minutes.
3. Take off the heat and allow to cool for 10 minutes. Drain the chickpeas very well and reserve all the cooking liquid.
4. Place the chickpeas and garlic clove in the bowl of a food processor and blend on high until smooth, scraping down the bowl half way through, about 2 minutes.
5. Add the tahini, lemon juice, cumin, salt and about 1/4 cup of the cooking liquid from the beans and process until very smooth and light in color, at least 2 minutes. The texture should be like soft serve ice cream. If it looks too thick then add more cooking liquid (or water). If the hummus is still warm, it will get thicker as it cools so keep that in mind. Taste and adjust seasoning with salt and lemon juice to your taste.
6. For the chicken: Heat 1/3 cup of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add all the shredded chicken and shawarma spice.
7. Toss until the chicken is coated with spices and then add 3 more Tbsp of olive oil, allow to cook, undisturbed for 2 minutes. This is how you’ll get those crispy edges on the chicken. Season with kosher salt and toss again.
8. To assemble: Plate the hummus by swirling it onto a serving dish making a well in the middle. Add the chicken, drizzle with additional olive oil, garnish with harissa, za’atar, and chopped parsley. Serve with warm pita.

To make shawarma spice:

1. Combine spices in a bowl and store in an airtight container.