Description
This Chickpea Shawarma Dip is a flavorful, shawarma-inspired appetizer featuring baked spiced chickpeas, a fresh parsley-tomato salad, and a creamy garlic dill sauce, all layered over smooth hummus. Perfect for serving with pita, naan, or fresh vegetables, this 30-minute recipe combines savory Middle Eastern spices and fresh herbs for a delicious, plant-based snack or party dish.
Ingredients
Scale
Roasted Chickpeas
- 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
Garlic Dill Sauce
- 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
Parsley-Tomato Salad
- 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
To Serve
- 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)
Instructions
- Preheat and prepare chickpeas: Preheat your oven to 375 degrees F (190 C). Add the well-drained chickpeas to a mixing bowl, then drizzle with olive or avocado oil and sprinkle coconut sugar, smoked paprika, ground cumin, turmeric, dried oregano, sea salt, and black pepper. Toss everything well to coat the chickpeas evenly.
- Bake chickpeas: Spread the coated chickpeas evenly on a bare or parchment-lined baking sheet. Bake for 22 minutes or until the chickpeas turn deep golden brown and become fragrant. Remove from the oven and set aside to cool.
- Make garlic dill sauce: While chickpeas are baking, combine the hummus, lemon juice, dried dill, minced garlic, and a small amount of water or unsweetened almond milk in a mixing bowl. Whisk to combine, adding liquids gradually until the sauce reaches a pourable consistency. Taste and adjust seasonings by adding more garlic, salt, lemon juice, or dill if desired.
- Prepare parsley-tomato salad: In a small mixing bowl, combine the finely chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, sea salt, and black pepper. Toss gently to mix and set aside.
- Assemble the dip: On a serving platter, spread the 16 ounces of hummus evenly. Top with the baked chickpeas, then spoon the parsley-tomato salad over them. Drizzle the garlic dill sauce on top. Optionally, add a sprinkle or drizzle of chili garlic sauce for heat.
- Serve: Serve immediately with pita chips, fresh pita, naan, or fresh vegetables like cucumber and red pepper. Best enjoyed fresh, though leftovers can be stored in the refrigerator separately for up to 3 days.
Notes
- Use fresh herbs instead of dried dill for a brighter herb flavor if available—use 2-3 tsp fresh dill to substitute 3/4-1 tsp dried.
- Be sure to drain chickpeas very well before baking to get them crispy.
- Adjust the garlic in the sauce to your taste for more or less pungency.
- Leftovers keep best if you store hummus, salad, chickpeas, and sauce separately in airtight containers.
- This dip is excellent for parties or as a healthy snack option.
- For a gluten-free option, serve with gluten-free naan or veggies instead of pita or regular naan.
- Adding chili garlic sauce is optional but adds a nice spicy kick.
Nutrition
- Serving Size: 1 one-third-cup serving
- Calories: 238 kcal
- Sugar: 2.6 g
- Sodium: 490 mg
- Fat: 13.7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11.7 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
