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 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; 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 (cucumber, red pepper, etc.); Chili garlic sauce (such as Huy Fong Foods brand)

Nothing beats the cozy, warm spices of Middle Eastern flavors, especially when mingled together in a vibrant dip. This Baked Chickpea Shawarma Dip Recipe is a total game-changer—roasted chickpeas, a bright parsley-tomato salad, and a silky garlic dill drizzle that’ll have you coming back for more every time.

A clear glass bowl sits on a white marbled surface, filled with a creamy sauce that is light beige with visible specks of green herbs mixed evenly throughout. A woman's hand holds a metal whisk inside the bowl, partially blurred in motion, blending the sauce. The sauce has a smooth, slightly thick texture with flecks that create a speckled effect. The bowl is centered in the photo, and the wooden surface underneath is painted white with some cracks showing through. 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

Honestly, this dip was one of those unexpected finds that instantly became a favorite in my home. It’s ridiculously flavorful, super satisfying, and comes together without any stress. Once you make this baked chickpea shawarma dip, your snack game just levels up.

Loaded with flavor: The spice combo mirrors that rich, smoky shawarma taste you'd get from your favorite street vendor.
Easy prep: You just toss chickpeas with spices, bake, and whip up a fresh sauce—simple and fast.
Versatile serving: Perfect as a party dip, snack, or even a light lunch with pita and veggies.
Healthful & filling: Packed with protein and fiber, this dip keeps you full without weighing you down.

Ingredients & Why They Work

This recipe’s magic comes from combining roasted chickpeas with warm shawarma spices, a bright parsley salad, and a creamy garlic dill drizzle that ties it all together. Shopping tip: choose quality canned chickpeas (drain well!) and fresh herbs.

Flat lay of a small heap of well-drained cooked chickpeas, a small white bowl of golden olive oil, a small white bowl of coconut sugar, a small white bowl each of smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper, a small white bowl of creamy hummus, a small white bowl of fresh lemon juice, a few sprigs of fresh dill, three whole uncracked garlic cloves, a small white bowl of unsweetened almond milk, a small pile of finely chopped fresh parsley, a small mound of diced red cherry tomatoes, a small heap of diced red onion, fresh pita bread pieces, warm naan bread pieces, a few slices of fresh cucumber and red bell pepper, and a small white bowl of bright red chili garlic sauce, all arranged with perfect symmetry and balance, on simple white ceramic plates and bowls, 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 that roasts crispy and soaks up the shawarma spices beautifully.
Olive or avocado oil: Helps the spices stick and promotes nice roasting.
Coconut sugar: Just a hint to balance the spices and bring out their warmth.
Smoked paprika, cumin, turmeric, oregano, salt, pepper: The classic shawarma spice mix that creates deep, complex flavor.
Hummus: Adds creamy texture and pairs perfectly with the roasted chickpeas.
Lemon juice: Freshness and acidity to brighten every bite.
Dill: Either dried or fresh, it adds an herby zing to the garlic sauce.
Garlic: The kick in the sauce that wakes up all the flavors.
Water or unsweetened almond milk: To thin the garlic dill sauce to just the right consistency.
Parsley, tomatoes, red onion: These make a fresh, crisp salad that adds crunch and color.
Extra olive oil and lemon juice: Dress the salad, balancing flavors.
Pita chips, naan, or fresh veggies: Your options for scooping up this wonderful dip.
Chili garlic sauce (optional): For those who want to add a touch of heat, this is my go-to.

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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 experimenting with this baked chickpea shawarma dip—sometimes adding a bit more garlic for a punch, or swapping fresh dill for dried if I’m out. You can totally make it your own depending on what you have on hand and your spice tolerance.

Variation: One time I roasted the chickpeas a little longer for crunchier bites, and it made such a satisfying texture contrast with the creamy hummus.
Dairy-free option: You’re already there! This dip is naturally dairy-free and vegan.
Extra spice: Add a drizzle of chili garlic sauce or some cayenne if you want more heat.
Herb swap: Fresh cilantro can be a fun swap for parsley to change things up.

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

A long white oval plate holds a layered dish starting with a thick, creamy beige hummus base that spreads out unevenly with a smooth and slightly whipped texture. On top, there is a generous layer of golden brown roasted chickpeas, mixed with bright green parsley leaves and small pieces of red tomato. Drizzled over the chickpeas and parsley are dollops of a creamy white sauce and red chili sauce, adding contrast with their rich, smooth textures. Around the plate, pieces of crisp, broken pita bread lie scattered on a white marbled surface, with small bowls nearby containing fresh green herbs and a creamy dill sauce. The scene looks fresh and inviting, with some stray herbs and sauce drops adding natural detail. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Chickpeas

Preheat your oven to 375°F (190°C). After draining your chickpeas really well (pat them dry if needed to avoid sogginess), toss them with olive oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper. Spread the chickpeas on a baking sheet lined with parchment to prevent sticking. Roast for about 20-22 minutes, shaking the pan halfway through, until they’re golden brown and smelling amazing. Watch carefully so they don’t burn—this roasting step is key for that shawarma-style flavor.

Step 2: Whip Up the Garlic Dill Sauce

While the chickpeas do their thing, mix hummus, lemon juice, minced garlic, dried dill, a pinch of salt, and pepper in a bowl. Add water or unsweetened almond milk little by little to get a pourable sauce. Give it a taste and tweak—maybe more lemon if you like it zesty, or extra garlic for a sharper kick. I find this sauce balances the roast perfectly.

Step 3: Prepare the Parsley-Tomato Salad

In a small bowl, toss together finely chopped parsley, diced cherry or roma tomatoes, and diced red onion. Drizzle with lemon juice, olive oil, and season with salt and pepper. Give it a gentle mix to coat evenly. This fresh salad brings a crunchy, juicy contrast to the rich and smoky dip.

Step 4: Assemble and Serve

On a serving plate, spread the hummus base. Scatter the hot, roasted chickpeas over it, then top with the parsley-tomato salad. Drizzle your garlicky dill sauce generously all over. For a little heat, I like adding a few drops of chili garlic sauce on top. Serve immediately with pita bread, naan, pita chips, or crunchy veggies. It’s a vibrant, delicious snack that always impresses guests!

Top Tip

From my experience, nailing the texture of the roasted chickpeas and balancing the sauce is what really takes this dip from good to unforgettable.

Dry your chickpeas well: Moisture is the enemy of crispy—pat those chickpeas as dry as you can before roasting.
Don’t skimp on spices: The richness of the shawarma flavors depends on the right amount of smoked paprika, cumin, and turmeric—taste as you go if you want.
Adjust sauce thickness: Aim for pourable but not too runny; water or almond milk helps thin out without losing flavor.
Fresh herbs matter: Adding that parsley-tomato salad at the end gives freshness and texture contrasts that keep the dip exciting.

How to Serve Baked Chickpea Shawarma Dip Recipe

Chickpea Shawarma Dip - Serving Suggestion

Garnishes

I always garnish mine with a sprinkle of extra fresh parsley and a drizzle of chili garlic sauce if we want to turn up the heat. Sometimes a few toasted pine nuts on top add a lovely nutty crunch that’s unexpected but delightful.

Side Dishes

This dip pairs beautifully with crunchy pita chips and fresh cucumber and red pepper sticks. I sometimes serve it alongside a simple green salad or a bowl of warm lentil soup if I’m going for a full meal vibe.

Creative Ways to Present

A fun idea I tried was layering the dip and toppings in small glasses for individual servings at a party—it made a pretty display and avoided everyone crowding the platter. Also, serving it on a large wooden board with colorful veggies scattered around never fails to wow guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover hummus, roasted chickpeas, salad, and sauce separately in airtight containers in the fridge. This keeps the crunch and freshness intact much better than mixing everything in one bowl. They usually keep well for up to 3 days.

Freezing

I haven’t had great results freezing the parsley-tomato salad, as fresh herbs and tomatoes lose their texture, but the chickpeas and sauce freeze fine. Just thaw overnight in the fridge and stir well before serving with freshly chopped herbs.

Reheating

For reheating the roasted chickpeas, I pop them in the oven at 350°F for 5–7 minutes to re-crisp. Sauce and hummus should be stirred well and served chilled or at room temp. Prep fresh parsley and tomato salad just before serving leftovers for best results.

Frequently Asked Questions:

Can I make the Baked Chickpea Shawarma Dip Recipe gluten-free?

Absolutely! Just swap regular pita or naan for gluten-free versions, and you'll be good to go. The dip itself is naturally gluten-free.

How spicy is this dip, and can I adjust it?

This dip has a warm, mild spice from the shawarma seasoning, but it’s not hot. If you want more kick, add extra chili garlic sauce or a pinch of cayenne pepper to spice it up.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas beforehand until tender, then proceed with the recipe. This adds extra prep time but works wonderfully.

What can I serve with this dip besides pita?

It’s fantastic with fresh veggies like cucumbers, carrots, and bell peppers, crackers, or even as a spread on sandwiches and wraps.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe is one of those dishes that feels both special and surprisingly easy to make. It’s perfect for those times when you want something satisfying but fresh and wholesome. I love sharing this with friends—there’s always a buzz around the table as everyone digs in, eager for seconds. Give it a try, and I bet it’ll become your go-to dip too!