Description
This Chickpea Shawarma Dip is a vibrant, shawarma-inspired appetizer featuring crispy baked chickpeas seasoned with warm spices, a fresh parsley-tomato salad, and a garlicky dill sauce. Layered over creamy hummus and served with pita, naan, or veggies, it's a flavorful and healthy dip perfect for entertaining or snacking.
Ingredients
Scale
Baked 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 substitute 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
Serving
- 16 ounces hummus (store-bought or DIY)
- Pita chips or fresh pita
- Naan or gluten-free naan
- Vegetables (cucumber, red pepper, etc.)
- Chili garlic sauce (optional, e.g., Huy Fong Foods brand)
Instructions
- Preheat and Roast Chickpeas: Preheat oven to 375 degrees F (190 C). Drain chickpeas thoroughly and place them in a mixing bowl. Add olive or avocado oil, coconut sugar, smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper. Toss well to coat evenly. Spread chickpeas on a bare or parchment-lined baking sheet in a single layer. Bake for 22 minutes or until deep golden brown and fragrant. Set aside.
- Prepare Garlic Dill Sauce: In a mixing bowl, combine 1/4 cup hummus, lemon juice, dried dill, and minced garlic. Whisk together, adding small amounts of water or unsweetened almond milk as needed to thin the sauce to a pourable consistency. Taste and adjust seasoning with more garlic, salt, lemon juice, or dill as preferred.
- Make Parsley-Tomato Salad: In a small mixing bowl, combine chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, sea salt, and black pepper. Toss to combine and set aside.
- Assemble and Serve: Spread the remaining 16 ounces of hummus in an even layer on a serving platter. Top with the roasted chickpeas, parsley-tomato salad, and drizzle the garlic dill sauce over everything. Optionally, add chili garlic sauce for extra heat. Serve with pita chips, fresh pita, naan, or fresh vegetables like cucumber and red pepper for dipping.
Notes
- This dip is best served fresh but leftovers can be refrigerated up to 3 days if hummus, salad, roasted chickpeas, and sauce are stored separately to maintain texture and freshness.
- For extra heat, add chili garlic sauce or a pinch of cayenne pepper to the garlic dill sauce or as a garnish.
- Use fresh dill if available for a brighter herb flavor, substituting three times the amount of dried dill.
- Almond milk or water can be adjusted to thin the sauce to your preferred consistency.
- Serve with a variety of dippers such as pita chips, naan, raw vegetables, or gluten-free options to accommodate dietary needs.
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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
