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–+ servings

Chickpea Shawarma Dip

Amazing, 30-minute shawarma-inspired dip with baked chickpeas, parsley-tomato salad, and an easy 4-ingredient garlic dill sauce!
Author Minimalist Baker
Print
Platter of Shawarma Dip made with chickpeas and fresh vegetables
4.99 from 106 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (~1/3-cup servings)
Course Appetizer, Dip, Side
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

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 HERB SAUCE

  • 1/4 cup hummus (store-bought or DIY)
  • 1 Tbsp lemon juice
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp)
  • Water or unsweetened almond milk (to thin)

PARSLEY SALAD optional

  • 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 each sea salt and black pepper

HUMMUS

  • 16 ounces hummus (store-bought or DIY)

FOR SERVING

US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 C) and add well-drained chickpeas to a mixing bowl.
  • Top with oil, sugar, and spices* and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.
  • In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  • Lastly, prepare parsley-tomato salad by adding parsley, tomato, and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside.
  • To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! Perfect with pita, naan, pita chips, or veggies of choice.
  • Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas, and sauce separately for best results).

Notes

*Nutrition information is a rough estimate.
*In place of the individual spices, you could also opt for a store-bought shawarma spice blend, or try our DIY Shawarma Spice Mix!
*Garlic Dill Sauce and Parsley Tomato Salad from my Mediterranean Baked Sweet Potatoes.

Nutrition (1 of 6 servings)

Serving: 1 (one-third-cup) serving Calories: 238 Carbohydrates: 22.6 g Protein: 9.6 g Fat: 13.7 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 490 mg Fiber: 8 g Sugar: 2.6 g