Name: Baked Chickpea Shawarma Dip Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Middle Eastern
Ingredients: 1 (15-oz.) can chickpeas, well drained; 1 Tbsp olive or avocado oil; 1 tsp coconut sugar; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 cup hummus (store-bought or DIY); 1 Tbsp lemon juice; 3/4 - 1 tsp dried dill (or 2-3 tsp fresh dill); 3 cloves garlic, minced (about 1 ½ Tbsp); Water or unsweetened almond milk, as needed to thin; 1 cup packed finely chopped parsley; 1/2 cup diced cherry or roma tomatoes; 1/4 cup diced red onion; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 pinch sea salt; 1 pinch black pepper; 16 ounces hummus (store-bought or DIY); Pita chips or fresh pita; Naan (or gluten-free naan); Vegetables such as cucumber and red pepper; Chili garlic sauce (optional, like Huy Fong Foods brand)

There’s something incredibly satisfying about the bold, smoky flavors paired with creamy textures in this Baked Chickpea Shawarma Dip Recipe. It’s a cozy, crowd-pleasing dish that’s just as perfect for a weeknight snack as it is for a casual gathering with friends.

A clear glass bowl sits on a white marbled surface, filled with a creamy light beige mixture speckled with small green herbs. The mixture has a smooth texture with visible flecks throughout. In the foreground, a woman's hand holds a metal whisk inside the bowl, slightly blurred but showing the action of stirring. The scene has soft natural light, highlighting the details of the mixture and the rustic white marbled background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chickpea Shawarma Dip Recipe
Top Tip
How to Serve Baked Chickpea Shawarma Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chickpea Shawarma Dip Recipe

Why You'll Love This Recipe

I have to admit, the first time I made this Baked Chickpea Shawarma Dip Recipe, I was instantly hooked. The way the spices roast into the chickpeas while the zesty, herby sauce balances everything is pure magic. It’s one of those recipes that’s simple but feels a little special — and it definitely earns a spot in your regular rotation.

Roasted Chickpea Goodness: Baking the chickpeas deepens their flavor and adds a wonderful crunch that’s hard to beat.
Flavor-Packed Sauce: The garlic dill sauce brightens and ties all the ingredients together effortlessly.
Fresh Parsley-Tomato Salad: It adds a fresh, lively contrast that keeps the dip from feeling heavy.
Versatility: Whether scooped up with pita chips, naan, or crunchy veggies, it always hits the spot.

Ingredients & Why They Work

Every ingredient in this Baked Chickpea Shawarma Dip Recipe plays a role in building layers of flavor and texture. Plus, most items are easy to find, and you probably have a few in your pantry already.

Flat lay of fresh whole chickpeas, a small white bowl of golden olive oil, a small white bowl of coconut sugar, a small white bowl of smoked paprika, a small white bowl of ground cumin, a small white bowl of ground turmeric, a small white bowl of dried oregano, a small white bowl of sea salt, a small white bowl of black pepper, a small white bowl of creamy hummus, a small white bowl of bright yellow lemon juice, fresh dill sprigs, three whole uncracked garlic cloves, a small white bowl of unsweetened almond milk, a bunch of finely chopped fresh parsley, a small pile of diced vibrant red cherry tomatoes, a small pile of diced red onion, fresh pita bread pieces, pieces of naan bread, slices of fresh cucumber, slices of red bell pepper, and a small white bowl of chili garlic sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chickpeas: The star protein of the dish that gets beautifully roasted for crispy, nutty crunch.
Olive or avocado oil: Helps the spices stick and promotes even roasting without being heavy.
Coconut sugar: Just a touch to enhance the natural earthiness and help caramelization.
Smoked paprika: Adds that signature warm, smoky depth essential for shawarma-inspired dishes.
Ground cumin: Brings a comforting, slightly nutty spice flavor.
Ground turmeric: Gives gorgeous color and subtle earthiness, plus health perks.
Dried oregano: Infuses an herbaceous note that brightens this savory dip.
Sea salt & black pepper: Balances and elevates every flavor layer.
Hummus: Acts as a creamy base and adds extra richness, making the dip even more indulgent.
Lemon juice: Lifts the whole dish with fresh acidity.
Dried dill (or fresh): Contributes a subtle hint of herbal crispness.
Garlic: The garlic is a must for zing—freshly minced gives the best flavor.
Water or unsweetened almond milk: Thins the sauce just enough so it pours without losing richness.
Parsley: Adds brightness and a fresh pop that contrasts the warm spices perfectly.
Cherry or roma tomatoes: Juicy, colorful, and slightly sweet—brilliant for texture and contrast.
Red onion: Gives gentle sharpness without overpowering the other elements.
Olive oil (for salad): Brings silky smoothness to the fresh parsley salad.
Chili garlic sauce (optional): For those who like a little kick, it’s my favorite add-on.
Pita chips, fresh pita, or naan: The perfect vehicles to scoop up every delicious bite.
Vegetables: Cucumber, red pepper, or any crunchy veggie you enjoy make great healthy dippers.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about the Baked Chickpea Shawarma Dip Recipe is how easy it is to personalize. You can dial up the heat or keep it mild, swap out herbs for what you have on hand, or make it vegan without missing a beat.

Spice It Up: I sometimes mix in smoked chili powder or cayenne if I’m craving extra heat — it makes the dip pop wonderfully.
Herb Swaps: Fresh dill is fantastic, but I’ve also subbed mint or cilantro with great success, giving a different herbal twist.
Make It Creamier: Stirring in a little tahini with the hummus adds a nutty richness that’s dreamy.
Health Boost: Adding finely grated carrot or roasted cauliflower to the salad ups the veggie factor deliciously.

Step-by-Step: How I Make Baked Chickpea Shawarma Dip Recipe

A long oval black plate holds a layered dish starting with a smooth, creamy beige hummus spread thickly across the base. On top of the hummus is a generous layer of roasted golden chickpeas mixed with bright green chopped parsley and small diced red onions. Over this, dollops of chunky red salsa and a light drizzle of pale white tahini sauce are scattered evenly, adding contrasting colors and textures. Around the plate, some broken pita chips in light golden brown are casually placed on a white marbled surface. Additional garnishes of fresh parsley sprigs and small pieces of tomato complete the vibrant presentation. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Those Chickpeas to Golden Perfection

Start by preheating your oven to 375°F (190°C). Drain your chickpeas well so they crisp up nicely. Then toss them with olive or avocado oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment—this prevents sticking and makes cleanup a breeze. Pop them in the oven for 20-22 minutes. You’ll know they're ready when they turn a rich golden brown and fill your kitchen with spice-scented warmth. Keep an eye on them during the last few minutes so they don’t burn!

Step 2: Whisk Together the Garlic Dill Sauce

While the chickpeas are roasting, whisk together hummus, lemon juice, minced garlic, dill, salt, pepper, and just enough water or almond milk to make a smooth, pourable sauce. Taste as you go — sometimes I add an extra clove of garlic or a squeeze more lemon depending on my mood. This sauce brings brightness and that garlicky punch that makes the dip sing.

Step 3: Toss a Fresh Parsley-Tomato Salad

In a small bowl, combine finely chopped parsley, diced cherry or roma tomatoes, and red onion. Dress with lemon juice, olive oil, salt, and pepper. Toss gently to combine. This adds a vibrant, crunchy contrast that balances the creamy dip and crispy chickpeas beautifully.

Step 4: Assemble and Serve

On your serving platter, spread a generous layer of hummus first. Then, sprinkle the warm roasted chickpeas on top, followed by a vibrant layer of parsley-tomato salad. Drizzle the garlic dill sauce over everything, and if you’re feeling adventurous, add a swirl of chili garlic sauce for heat. Serve with pita chips, warm naan, or crunchy veggie sticks—trust me, everyone loves digging into this!

Top Tip

After trying this recipe multiple times, I’ve learned a few little tricks that really make a difference. These tips will help you avoid pitfalls and get consistent, delicious results every time.

Pat the Chickpeas Dry: I always dry my chickpeas thoroughly before roasting. If there’s too much moisture, they steam instead of crisping up.
Don’t Skip the Sugar: Even though it’s a small amount, coconut sugar helps the spices caramelize and deepen beautifully.
Adjust Sauce Consistency Slowly: Add your water or almond milk a little at a time so the garlic dill sauce stays rich but pourable.
Fresh Herbs Matter: Using fresh parsley and fresh garlic makes a big difference in flavor, so don’t substitute dried if you can avoid it.

How to Serve Baked Chickpea Shawarma Dip Recipe

Chickpea Shawarma Dip - Serving Suggestion

Garnishes

For garnishing, I usually add a drizzle of chili garlic sauce and a sprinkle of fresh parsley leaves. The sauce adds a beautiful fiery pop, and the parsley keeps things fresh and inviting. A little lemon zest over the top is a simple upgrade if you want to brighten it even more.

Side Dishes

I love serving this dip alongside warm naan bread and a crunchy cucumber salad tossed with a light vinaigrette. Roasted vegetables or a fresh tabbouleh salad also pair really well — it turns the whole meal into a vibrant Mediterranean feast.

Creative Ways to Present

For parties, I’ve laid out the dip in a shallow platter with separate bowls of roasted chickpeas, sauce, and salad around it so guests can build their own perfect combos. It’s great fun and looks gorgeous with colorful veggies and pita chips scattered around for scooping.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I recommend keeping the hummus, roasted chickpeas, garlic dill sauce, and parsley salad separately in airtight containers. Chickpeas will lose their crispness if stored mixed with sauce. They keep beautifully in the fridge for up to 3 days.

Freezing

I’ve frozen the roasted chickpeas alone with good results—just thaw them and crisp up in a hot oven for a few minutes before serving. The fresh parsley salad doesn’t freeze well, so I always make that fresh. The hummus and sauce freeze okay but can lose a bit of texture, so fresh is best.

Reheating

To reheat roasted chickpeas, spread them on a baking tray and pop in a 350°F oven for 5–7 minutes until warm and crisp again. The sauce and hummus are best served cold or at room temp — just give them a good stir before plating.

Frequently Asked Questions:

Can I use canned chickpeas or should I cook them myself?

Using canned chickpeas is perfectly fine for this Baked Chickpea Shawarma Dip Recipe and saves lots of time. Just make sure to drain and pat them very dry to get that perfect crispy roast. Cooking your own chickpeas from dry is an option but not necessary for a quick, delicious dip.

What type of hummus works best in the recipe?

You can use store-bought hummus or make your own. Plain or garlic-flavored hummus both work well. If you want more creamy richness, you can add a spoonful of tahini to the hummus before incorporating it into the dip.

Can I make this recipe gluten-free?

Absolutely! Serve the dip with gluten-free naan or fresh veggies and gluten-free pita chips, and the recipe remains naturally gluten-free since none of the main ingredients contain gluten.

How spicy is this dip, and can I adjust the heat?

This dip is gently spiced with smoky paprika and cumin, but it’s not particularly hot. You can easily increase the heat by adding chili powder, cayenne, or a drizzle of chili garlic sauce to suit your taste.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe is truly one of my favorite quick recipes to bring together when I want something flavorful but effortless. I love how adaptable it is and how it always feels a little festive, even on an ordinary night. I hope you enjoy making and sharing it as much as I do — it’s a simple way to brighten up any meal or snack time!