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 substitute 2-3 tsp fresh dill); 3 cloves garlic, minced (about 1 1/2 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 (e.g. Huy Fong Foods brand), optional

There’s something truly comforting about this Baked Chickpea Shawarma Dip Recipe — the warm spices, crispy roasted chickpeas, and zesty garlic dill sauce all come together in this cozy, 30-minute snack that’s perfect for sharing. You’ll love how it transforms simple ingredients into something spectacularly flavorful.

The dish is served on a long white plate with a smooth base layer of light beige hummus spread thickly around the edges, creating a soft, creamy texture. On top, there is a pile of golden-brown roasted chickpeas scattered unevenly along the center. Bright green fresh parsley is sprinkled generously over the chickpeas, mixed with small pieces of red tomato and bits of red onion, adding vibrant colors. Dots of white tahini sauce are drizzled across the dish in random spots, alongside patches of reddish tomato sauce that create a contrast. The plate is set on a white marbled surface with broken pieces of pita bread around it. 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 was honestly blown away the first time I made this dip. It’s one of those recipes where the flavors just dance on your tongue and everyone keeps going back for more. Whether it’s a casual weeknight or a party, this dip adds a special touch without complicated steps.

Bold Flavors: Smoky, earthy spices blend perfectly with bright lemon and fresh herbs for a unique shawarma-inspired taste.
Crispy & Creamy Combo: Roasted chickpeas provide the satisfying crunch layered over smooth, rich hummus.
Easy to Make: Just 30 minutes from start to finish, ideal for last-minute guests or a quick healthy snack.
Versatile Serving: Works beautifully with pita, naan, chips, or fresh veggie dippers, so everyone’s happy.

The dish is presented on a long white oval plate with a base layer of smooth, creamy beige hummus spread thickly and unevenly across the plate. On top, there is a generous layer of golden-brown chickpeas, some with a slightly crispy texture. Scattered among the chickpeas are fresh, bright green parsley leaves and small chunks of red tomato, adding vibrant color. Drizzled over everything are two sauces: a light tan creamy sauce and a rich red chunky sauce, both pooling slightly in areas but mainly sitting on top of the other ingredients. Around the plate, there are broken pieces of pita bread with a light tan color and a few scattered sprigs of parsley. The setting is on a white marbled textured surface with a small wooden bowl of chunky red sauce and a glass cup of light-colored herb sauce nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every component in this Baked Chickpea Shawarma Dip Recipe plays its part to create a rich, layered flavor experience — from the crispy roasted chickpeas seasoned with shawarma spices to the vibrant parsley-tomato salad. Here are the key ingredients you'll want to pay attention to:

Flat lay of a small handful of golden roasted chickpeas, a small white bowl of golden olive oil, a small white bowl with light brown coconut sugar, a small white bowl of deep red smoked paprika, a small white bowl of warm brown ground cumin, a small white bowl of bright yellow ground turmeric, a small white bowl of dried green oregano, a small white bowl of coarse sea salt, a small white bowl of ground black pepper, a small white bowl of creamy pale beige hummus, a small white bowl of fresh yellow lemon juice, a small white bowl of delicate green dried dill, three whole uncracked brown garlic cloves, a small white bowl of clear water, a small white bowl of unsweetened almond milk, a small pile of finely chopped bright green parsley, a small white bowl of diced vibrant red cherry tomatoes, a small white bowl of diced purple-red onion, whole fresh pale brown pita bread pieces, rustic light golden naan bread pieces, fresh cucumber slices with light green skin and pale interiors, fresh red bell pepper slices, and a small white bowl of deep red 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: Well-drained canned chickpeas roast up beautifully, becoming crispy on the outside while staying tender inside.
Olive or Avocado Oil: Helps the spices adhere and promotes that golden, toasty color in the oven.
Coconut Sugar: Just a touch adds subtle sweetness and helps with caramelization.
Smoked Paprika, Cumin, Turmeric, Oregano: The secret shawarma spice blend that elevates the humble chickpeas.
Hummus: Provides a creamy, savory base that balances the spices and textures.
Lemon Juice: Brightens and freshens every bite — I never skip it!
Dill: Whether fresh or dried, it adds a lovely herbal note that pairs perfectly with garlic.
Garlic: The star player in the sauce for zing and depth.
Parsley, Tomatoes, Red Onion: A fresh salad that adds brightness and crunch for balance.
Chili Garlic Sauce (optional): My secret kick for those who like it spicy.

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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

I love tweaking this dip depending on what I have on hand or who I’m serving. You can easily swap ingredients or adjust flavors to suit your taste — making it truly your own kitchen creation.

Variation: For a smoky twist, I sometimes use smoked sea salt instead of regular salt — it adds an unexpected depth that’s irresistible.
Spice Level: Feel free to add more chili garlic sauce or a pinch of cayenne if you’re like me and crave a little heat.
Herb Swap: If dill isn’t your thing, fresh cilantro works surprisingly well for a different fresh note.
Serving Style: Make it a dip platter with extra veggies like cucumber, bell peppers, and carrots for a vibrant, crunchy contrast.

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

Step 1: Roast those chickpeas to golden perfection

Start by preheating your oven to 375°F (190°C). Drain your chickpeas really well — I like to pat them dry with a paper towel to remove any excess moisture. Toss them in a bowl with olive or avocado oil, a sprinkle of coconut sugar, and all the warm shawarma spices. Once coated, spread them evenly on a parchment-lined baking sheet. Pop them in the oven for about 20 to 22 minutes. Keep an eye on them so they turn deep golden and fragrant without burning— that’s your cue they’re ready and crispy. Trust me, this step is where the magic happens, and it’s worth patience.

Step 2: Whisk up your vibrant garlic dill sauce

While your chickpeas roast, mix together the sauce ingredients: hummus, lemon juice, minced garlic, and dried dill. Thin it out gently with a splash of water or unsweetened almond milk until you get a smooth, pourable consistency. Give it a taste and adjust as you like — more garlic for punch, more lemon juice for brightness, or extra dill to amp up that herbal note. I usually find it perfect as is, but be your own flavor boss here.

Step 3: Toss the refreshing parsley-tomato salad

Chop up fresh parsley, tomatoes, and red onion, then gently toss them with lemon juice, olive oil, sea salt, and black pepper. This simple salad adds a lively freshness and crispy texture contrast that balances the rich dip and spices perfectly. I love how the lemony zing brightens each bite.

Step 4: Assemble and enjoy

Spoon a generous layer of hummus onto your serving platter. Top with roasted chickpeas, then scatter over your parsley salad. Drizzle or dollop the garlic dill sauce all over. For an extra pop of heat, I like to add little drizzles of chili garlic sauce — it really wakes up the flavors beautifully. Serve with warm pita, naan, pita chips, or crunchy veggies and watch this dish vanish in no time!

Top Tip

This recipe has quickly become a go-to in my kitchen because of how forgiving it is — but here are a few tips that make all the difference to nailing the perfect dip every time.

Dry Your Chickpeas Thoroughly: Moisture is your enemy if you want crispy chickpeas. I always drain and pat dry to maximize crispiness.
Watch Your Oven Time: Chickpeas can go from perfectly crisp to burnt quickly, so start checking at 18 minutes and remove once they're deep golden and fragrant.
Taste As You Go: The garlic dill sauce benefits a lot from personal tweaks—add a little more lemon or garlic depending on your mood that day.
Separate Storage: When saving leftovers, keep the components separate (hummus, chickpeas, salad, sauce) to maintain texture and freshness.

How to Serve Baked Chickpea Shawarma Dip Recipe

Chickpea Shawarma Dip - Serving Suggestion

Garnishes

I almost always add a drizzle of chili garlic sauce on top for a little kick — it’s my favorite finish. Sometimes I throw on a sprinkle of toasted pine nuts or extra fresh parsley for contrast and a bit of crunch. The bright herb garnish keeps the dip feeling fresh and inviting.

Side Dishes

This dip pairs brilliantly with warm pita or naan bread, making it a perfect appetizer. For a fuller meal, I like serving it alongside a fresh cucumber and tomato salad or some roasted vegetables. Veggie sticks like carrots and bell peppers keep it light and refreshing.

Creative Ways to Present

For parties, I’ve made a dip platter featuring this chickpea shawarma dip center surrounded by wedges of pita, crispy pita chips, cucumber slices, and colorful roasted peppers. It’s such a crowd-pleaser and instantly festive. You could also stuff the dip into pita pockets with some greens for an easy handheld snack.

Make Ahead and Storage

Storing Leftovers

From my experience, storing the roasted chickpeas, hummus, salad, and garlic dill sauce separately in airtight containers helps preserve their textures best. Chickpeas lose crunch fast if mixed with moist ingredients, so keep everything apart and combine just before serving again.

Freezing

I usually don’t freeze the assembled dip because the texture suffers, but roasted chickpeas freeze well if stored on a baking sheet until solid, then transferred to a freezer bag. Reheat in the oven to crisp back up. The hummus and salad don’t freeze well though, so plan accordingly.

Reheating

Rewarm your roasted chickpeas in a hot oven for 5–7 minutes to crisp them back up. The hummus and garlic dill sauce are best served cold or room temperature, so avoid microwaving those. Toss fresh parsley salad right before serving for the best freshness.

Frequently Asked Questions:

Can I use dried chickpeas instead of canned?

Absolutely! Just soak and cook dried chickpeas fully until tender, then proceed as directed. Make sure they’re well drained and patted dry to achieve that beautiful crispiness during roasting.

What’s the best way to get crispy chickpeas?

Dry the chickpeas thoroughly and roast them at a moderately high temperature (375°F). Toss them in oil and spices for even coating, and spread them out so they don’t steam. Checking at 18 minutes and stirring once halfway helps too.

Can I make this dip vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free as long as you choose gluten-free naan or pita, or serve with veggies or chips. The ingredients are all plant-based and free from dairy or gluten.

How long does the dip last in the fridge?

When components are stored separately in airtight containers, it keeps well for up to 3 days. The chickpeas will be freshest when reheated, and the salad tastes best freshly tossed.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe is hands down one of my favorite quick recipes to bring warmth and spice to the table. It’s satisfying, full of texture, and hits all the right flavor notes I crave in shawarma-style dishes without the fuss. I hope you enjoy making it just as much as I do — once you try it, it’s sure to become a regular in your routine, too!