There’s something irresistibly cozy about the aroma of warm spices and crispy chickpeas mingling in the oven. This Baked Chickpea Shawarma Dip Recipe captures that magic perfectly—combining bold Middle Eastern flavors with creamy hummus and fresh parsley-tomato salad for a dip that everyone will rave about.

A clear glass bowl filled with a creamy, beige sauce mixed with small green herbs is placed on a white marbled surface. A woman's hand is holding a metal whisk inside the bowl, stirring the sauce gently. The sauce has a smooth texture with visible small flecks of herbs evenly spread throughout. The background is softly blurred wood painted white, matching the light and clean setting of the scene. 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:

Why You'll Love This Recipe

I’ve made this Baked Chickpea Shawarma Dip Recipe more times than I can count—it's one of those dishes that never fails to impress guests and feels like a labor of love rather than a chore. It’s got this perfect balance of crunchy, creamy, tangy, and herby that keeps you coming back for more.

Roasted Chickpea Crunch: Baking the chickpeas with shawarma spices gives a satisfyingly crispy texture that’s packed with flavor.
Layered Flavors: The garlic dill sauce and fresh parsley-tomato salad add brightness and complexity without overpowering the main dip.
Simple Prep with Wow Factor: Despite tasting gourmet, this recipe comes together in about 30 minutes with everyday ingredients.
Versatile Serving Options: Perfect with pita, naan, chips, or fresh veggies—great for casual snacking or entertaining.

Ingredients & Why They Work

Each ingredient in this Baked Chickpea Shawarma Dip Recipe plays a distinct role, from texture to flavor layering. Choosing quality spices and fresh parsley really elevates the dish, and opting for a creamy hummus base anchors all those vibrant additions beautifully.

Flat lay of a small white ceramic bowl filled with well-drained golden chickpeas, a small white bowl of rich golden olive oil, a small white bowl with fine brown coconut sugar, a small white bowl holding vibrant red smoked paprika, a small white bowl with warm brown ground cumin, a small white bowl containing bright yellow ground turmeric, a small white bowl with dried green oregano, a small white bowl of coarse sea salt crystals, a small white bowl with ground black pepper, a small white bowl of creamy beige hummus, a small white bowl with fresh lemon juice showing pale yellow liquid, a few fresh sprigs of bright green dill, three whole uncracked garlic cloves with smooth white skins, fresh parsley leaves finely chopped placed loosely, halved glossy red cherry tomatoes, finely diced purple-red onion pieces, a small white bowl with chili garlic sauce showing deep red color, fresh cucumber slices, fresh red bell pepper pieces, whole uncracked brown eggs arranged symmetrically, simple white ceramic bowls and plates arranged perfectly balanced, all ingredients fresh and natural, 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 ingredient, roasted till golden to add crunch and absorb shawarma spices wonderfully.
Olive or Avocado Oil: Helps the spices stick and encourages crisp roasting without overwhelming the natural chickpea flavor.
Coconut Sugar: A subtle sweetness that balances the warm spices—don’t skip it!
Smoked Paprika, Cumin, Turmeric, Oregano: These spices create that authentic shawarma vibe—deeply aromatic and flavorful.
Garlic: Fresh minced garlic amps up the zing in the garlic dill sauce—fresh is best here for punch!
Hummus: Your creamy base—store-bought works fine, but I love making mine from scratch when I have time.
Lemon Juice: Adds brightness and balances richness in both the sauce and parsley salad.
Dill: Dried or fresh, dill adds a fresh, herbaceous note that pairs beautifully with garlic and lemon.
Parsley, Cherry Tomatoes, Red Onion: Fresh salad elements that add crunch, freshness, and a pop of color on top.
Seasonings (Salt & Pepper): Essential to balance all layers of flavor perfectly.
Optional Chili Garlic Sauce: For those who like a little heat, a drizzle transforms this dip from delicious to absolutely addictive.

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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 my favorite things about this dip is how easy it is to adapt. I often switch up the herbs, add different spices, or toss in extra veggies to keep it fresh and exciting depending on the season.

Variation: When I want an extra smoky touch, I add a pinch of chipotle powder along with the paprika—totally changes the game.
Dietary Mod: For a keto-friendly twist, serve this with celery sticks or cucumber slices instead of pita or naan.
Seasonal Spins: Swap cherry tomatoes for roasted red peppers or add cucumber for extra crunch in summer months.

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

The dish is served on a long, white oval plate. The bottom layer is a smooth, creamy hummus, pale beige in color, spread thickly across the plate with curved edges. On top of the hummus, there is a generous layer of roasted chickpeas, golden brown and slightly crispy, scattered unevenly. Fresh, bright green chopped parsley and small pieces of red diced tomato are sprinkled over the chickpeas. Drizzled over everything are two sauces: one creamy and light beige, and the other a chunky, vibrant red sauce. Around the plate are scattered pita chips, light golden color with a slightly rough texture. The background is a white marbled texture, with small bowls containing extra sauces and herbs around the main plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast Those Chickpeas

First things first, preheat your oven to 375°F (190°C). Drain your chickpeas well—this helps them get nice and crisp. Toss them in olive or avocado oil, then sprinkle on coconut sugar and the fragrant shawarma spice blend (smoked paprika, cumin, turmeric, oregano, sea salt, black pepper). Spread the chickpeas out evenly on a baking sheet lined with parchment so they roast without steaming. Keep an eye on them as they bake for about 20-22 minutes until they’re deep golden brown and making your kitchen smell like a Middle Eastern market. This step is crucial for that crunchy texture you want!

Step 2: Whisk Up the Garlic Dill Sauce

While the chickpeas roast, mix together the garlic dill sauce. In a bowl, combine hummus, lemon juice, minced garlic, dried dill (or fresh if you prefer), and a splash of water or almond milk to thin it out. Whisk everything until it’s smooth and pourable. Taste and tweak as needed—you might add a little extra garlic for zing or more lemon for freshness. This sauce ties the whole dish together with a creamy, vibrant punch.

Step 3: Prepare the Fresh Parsley-Tomato Salad

Next, toss chopped fresh parsley, diced cherry tomatoes, and finely diced red onion in a small bowl. Dress it simply with olive oil, lemon juice, salt, and black pepper. This salad adds a fresh, bright counterpoint to the warm, spiced chickpeas and creamy sauce—don’t skip it, it’s the perfect balance.

Step 4: Assemble & Serve

On your serving platter, spread a generous layer of hummus as the base. Top with the roasted chickpeas, then scoop over the parsley-tomato salad. Drizzle your homemade garlic dill sauce on top, and if you like a little heat like I do, add a drizzle of chili garlic sauce. Serve with warm pita, naan, pita chips, or crunchy veggies and watch everyone dig in eagerly.

Top Tip

From my experience making this Baked Chickpea Shawarma Dip Recipe for friends and family, these tips help get your dip just right every time. Trust me, little tweaks here and there make a huge difference.

Pat Your Chickpeas Dry: Rinse and dry chickpeas thoroughly to ensure they roast crispy, not soggy.
Watch the Oven Time: Different ovens vary, so start checking chickpeas at 18 minutes—over-roasting can make them too hard.
Adjust the Sauce Consistency: Thin the garlic dill sauce slowly with almond milk or water—you want pourable but not runny.
Fresh Herbs Matter: When possible, use fresh parsley and dill for the brightest flavor; dried works in a pinch but isn’t quite the same.

How to Serve Baked Chickpea Shawarma Dip Recipe

Shawarma Chickpea Dip - Serving Suggestion

Garnishes

I love topping this dip with a little extra sprinkle of fresh parsley and a drizzle of chili garlic sauce for a spicy kick. Sometimes, I throw on a few pomegranate seeds when they’re in season for a burst of sweetness and color. It just elevates the experience and looks stunning on the table!

Side Dishes

This dip pairs wonderfully with a crisp cucumber salad, grilled veggies, or simply a big platter of fresh sliced veggies like carrots, bell peppers, and radishes. For a heartier meal, serve alongside garlic naan or warm flatbreads for scooping up every last bite.

Creative Ways to Present

For parties, I’ve served the dip in a shallow dish surrounded by pita triangles, dollops of chili sauce, and small bowls of olives and pickles for an irresistible Middle Eastern-inspired mezze platter. It’s lively, colorful, and invites everyone to dig in and share.

Make Ahead and Storage

Storing Leftovers

I usually store the roasted chickpeas, hummus, parsley salad, and garlic dill sauce separately in airtight containers in the fridge. This keeps everything fresh and maintains texture—especially the crispy chickpeas, which soften quickly if left mixed. Leftovers taste great up to 3 days later.

Freezing

I don’t recommend freezing the assembled dip since the salad and crispy chickpeas don’t freeze well. However, you can freeze leftover hummus and sauce separately and just roast a fresh batch of chickpeas when you’re ready!

Reheating

To enjoy leftovers, quickly warm the chickpeas in the oven or toaster oven to crisp them back up—microwaving makes them chewy. Serve over chilled hummus and fresh salad straight from the fridge for a perfect temperature contrast.

Baked Chickpea Shawarma Dip Recipe