Description
This Chickpea Shawarma Dip is a vibrant and flavorful Middle Eastern-inspired appetizer featuring crispy baked chickpeas seasoned with aromatic spices, a fresh parsley-tomato salad, and a creamy garlic dill sauce. Perfectly paired with hummus and served alongside pita, naan, or fresh veggies, this 30-minute recipe is easy to prepare and ideal for gatherings or snacks.
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 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
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
To Serve
- 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)
Instructions
- Preheat and Prepare Chickpeas. Preheat your oven to 375 degrees F (190 C). Add 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 evenly coated.
- Bake Chickpeas. Spread the seasoned chickpeas evenly on a bare or parchment-lined baking sheet. Bake for 20-22 minutes until they become deep golden brown and fragrant. Remove from oven and set aside.
- Make Garlic Dill Sauce. While chickpeas bake, whisk together hummus, lemon juice, dried dill, minced garlic, and just enough water or unsweetened almond milk to reach a pourable consistency. Adjust seasoning by adding more garlic, salt, lemon juice, or dill according to taste.
- Prepare Parsley-Tomato Salad. In a small bowl, combine chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, salt, and pepper. Toss gently and set aside.
- Assemble and Serve. Spread hummus evenly on a serving platter. Top with roasted chickpeas, parsley-tomato salad, and drizzle with garlic dill sauce. Garnish optionally with chili garlic sauce for extra heat. Serve immediately with pita, naan, pita chips, or fresh vegetables.
- Storage. Best served fresh; leftovers can be stored separately in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use well-drained chickpeas to ensure they crisp up nicely in the oven.
- Adjust the garlic and dill in the sauce to your preferred intensity for flavor.
- Substitute fresh dill for dried dill in the sauce if preferred, using 2-3 teaspoons fresh for every 3/4 to 1 teaspoon dried.
- Serve with gluten-free naan to make this recipe gluten-free if desired.
- Store hummus, chickpeas, salad, and sauce separately to preserve texture and flavor when refrigerating leftovers.
- Add chili garlic sauce cautiously to control the heat level.
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: 11.7 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
