Description
A delicious and flavorful Chickpea Shawarma Dip featuring spiced roasted chickpeas, creamy hummus, fresh parsley-tomato salad, and a zesty garlic dill sauce. Perfect for serving with pita, naan, pita chips, or fresh vegetables, this dip brings the taste of shawarma in a healthy and easy-to-make appetizer or snack.
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 substitute 2-3 tsp fresh dill)
- 3 cloves garlic, minced (about 1 1/2 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 such as cucumber and red pepper
- Chili garlic sauce (e.g. Huy Fong Foods brand), optional
Instructions
- Preheat and Roast Chickpeas: Preheat oven to 375 degrees F (190 C). Add the well-drained chickpeas to a mixing bowl and toss with olive or avocado oil, coconut sugar, smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper until well coated. Spread chickpeas in a single layer on a bare or parchment-lined baking sheet. Bake for 22 minutes until deep golden brown and fragrant. Set aside to cool.
- Prepare Garlic Dill Sauce: In a mixing bowl, combine 1/4 cup hummus, 1 tablespoon lemon juice, dried dill (or fresh dill substitute), and minced garlic. Whisk together, gradually adding water or unsweetened almond milk just enough to thin the sauce to a pourable consistency. Taste and adjust seasonings if needed by adding more garlic for pungency, salt for savoriness, lemon juice for brightness, or dill for an herbaceous punch.
- Make Parsley-Tomato Salad: In a small mixing bowl, toss together chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, and a pinch each of sea salt and black pepper. Toss gently and set aside to let flavors meld.
- Assemble the Dip: Spread hummus evenly on a serving platter. Top with the roasted chickpeas, followed by the parsley-tomato salad. Drizzle the garlic dill sauce over the top. For an extra kick, garnish with chili garlic sauce if desired.
- Serve: Serve the Chickpea Shawarma Dip immediately with pita chips, fresh pita, naan, or sliced raw vegetables such as cucumber and red pepper. Best enjoyed fresh, though components can be stored separately in the refrigerator for up to 3 days.
Notes
- This dip is inspired by shawarma flavors and combines warm spiced roasted chickpeas with fresh herbs and tangy garlic sauce for a balanced taste.
- You can substitute fresh dill (2-3 tsp) for dried dill (3/4 - 1 tsp) in the garlic dill sauce for a brighter herb flavor.
- Adjust the thickness of the garlic dill sauce by adding water or almond milk a little at a time until it reaches your preferred consistency.
- Store hummus, salad, chickpeas, and sauce separately in airtight containers in the refrigerator to keep leftovers fresh for up to 3 days.
- Feel free to add your favorite chili garlic sauce or sriracha for extra heat.
- Serve with gluten-free naan if a gluten-free option is needed.
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: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
