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 each sea salt and 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 (optional, such as Huy Fong Foods brand)

There’s something so inviting about the warm spices and hearty texture in my Baked Chickpea Shawarma Dip Recipe. It’s that perfect blend of crispy roasted chickpeas, tangy garlic dill sauce, and fresh parsley-tomato salad all layered over creamy hummus—a real crowd-pleaser every time.

This dish is on a long white plate on a white marbled surface. The bottom layer is a creamy light beige hummus spread thickly with a smooth and slightly textured surface. On top of this are many small golden brown chickpeas, lightly spiced and roasted. Scattered among them are bright red tomato pieces and fresh, bright green parsley leaves with some chopped purple onion mixed in. There are dollops of white tahini sauce drizzled over the chickpeas and vegetables, along with several small splashes of rich red sauce. Some spices, mainly reddish and green herbs, are sprinkled over the whole plate, adding a colorful and fresh look. Pieces of pita bread are placed around the plate edges with some more parsley leaves scattered on the marbled surface. 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’ve made this dip for casual get-togethers and busy weeknight snacks, and it always disappears quickly. It’s simple to make but feels sophisticated, mixing those cozy shawarma spices with fresh and tangy elements for a layered flavor experience.

Flavor-packed roasted chickpeas: They get perfectly crispy and soak up the shawarma spices beautifully.
Simple fresh parsley-tomato salad: Adds a bright, herbaceous crunch that balances the richness.
Easy garlic dill sauce: Creamy, tangy, and with just the right zing to tie everything together.
Ready in just 30 minutes: Perfect when you want something impressive but not complicated.

An elongated white plate holds a layered dish starting with a thick, creamy light beige hummus spread that covers the base. On top, there is a generous heap of golden-brown roasted chickpeas mixed with bright red diced tomatoes and chopped fresh green parsley, sprinkled with finely chopped red onions. White drizzles of creamy tahini sauce and scattered small dollops of red spicy sauce add vibrancy across the dish. Around the plate, pieces of toasted pita bread in light tan color are placed, resting on a white marbled surface with some parsley leaves scattered nearby. Small bowls with additional fresh parsley, pale green sauce, and red sauce surround the dish. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a key role here, creating that perfect shawarma-inspired harmony. The spices coat the chickpeas so they taste smoky and aromatic, while the parsley salad brings fresh brightness. And that garlic dill sauce? It’s the magic glue!

Flat lay of a small mound of well-drained cooked chickpeas, a few whole uncracked brown eggs, three whole garlic cloves, a handful of fresh bright green parsley leaves, a small white bowl of bright red diced cherry tomatoes, a small white bowl of finely diced red onion, a small white bowl of golden olive oil, a small white bowl of fresh lemon juice, a small white bowl containing smoked paprika powder, a small white bowl containing ground cumin powder, a small white bowl containing ground turmeric powder, a small white bowl containing dried oregano, a small white bowl with coconut sugar crystals, a small white bowl of sea salt, a small white bowl of black pepper, a small white bowl of hummus, whole fresh cucumber and red bell pepper pieces, a few square pieces of fresh naan bread, and a small white bowl of bright red chili garlic sauce, all arranged symmetrically and balanced, 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: Use canned for convenience but make sure they’re well drained so they crisp up nicely in the oven.
Olive or avocado oil: Helps roast the chickpeas evenly and lends subtle richness.
Coconut sugar: Adds a touch of sweetness that balances the spices without overpowering.
Smoked paprika, cumin, turmeric, oregano: Classic shawarma flavors that infuse the chickpeas with warmth and depth.
Sea salt and black pepper: Essential for seasoning every layer—even the hummus.
Hummus: Acts as a creamy base; you can use store-bought or homemade depending on your mood!
Lemon juice: Brings brightness to both the salad and sauce, cutting through richness beautifully.
Dill (dried or fresh): Gives the garlic sauce that distinctive, herby kick—fresh dill especially takes it to another level.
Garlic: The punch in the sauce that wakes up all the flavors.
Water or unsweetened almond milk: Just enough to thin the sauce for drizzling.
Parsley: I use lots of it chopped fine for a fresh, grassy contrast to the deeper spiced chickpeas.
Cherry or roma tomatoes: Sweet and juicy, they add a refreshing pop in the salad.
Red onion: Adds crispness and a bit of sharp bite to balance the other elements.
More lemon juice and olive oil (for salad): Keeps the salad lively and well-dressed.
Pita chips, fresh pita, or naan: For scooping up every last bit and enjoying the textural contrast.
Veggies like cucumber or red pepper: Optional dippers that add crunch and coolness.
Chili garlic sauce: My secret weapon to add a touch of heat and depth when serving.

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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

One of my favorite things about this Baked Chickpea Shawarma Dip Recipe is how easy it is to customize. Whether you want it vegan, a little spicier, or fresher with extra herbs—go for it! Your kitchen, your rules.

Variation: Sometimes I swap out dill for fresh mint or cilantro, giving the sauce an unexpected but delightful twist. It’s refreshing and totally delicious.
Dietary changes: Keep it dairy-free and vegan by sticking to plant-based ingredients, and use gluten-free naan or fresh veggies for dipping.
Spice it up: Add a pinch of cayenne or more chili garlic sauce if you like a little heat—just be careful not to overpower the delicate balance.
Make it heartier: Toss in some roasted eggplant cubes or extra chickpeas on top for a more substantial version that can pass as a light meal.

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

Step 1: Roast Those Chickpeas to Crispy Perfection

First things first, preheat your oven to 375°F (190°C). Make sure your chickpeas are well drained—this is key to getting that crispy texture we're after. Toss them with olive or avocado oil, coconut sugar, and the shawarma spices: smoked paprika, cumin, turmeric, oregano, salt, and pepper. Spread them out on a parchment-lined baking sheet for even roasting. Bake for about 20-22 minutes until they’re deep golden and smell absolutely irresistible. Keep an eye on them toward the end to avoid burning—they should be crisp but not charred.

Step 2: Whisk Together the Garlic Dill Sauce

While those chickpeas roast, mix up the sauce. Combine hummus, lemon juice, minced garlic, dried dill (or fresh if you prefer), and a splash of water or almond milk. Whisk until smooth and pourable but still creamy. Taste and tweak—need more garlic punch? Add it. Want brighter acidity? Lemon juice to the rescue. This sauce really brings the whole dish together, so don’t be shy with seasoning.

Step 3: Toss the Fresh Parsley-Tomato Salad

Mix up the parsley, diced tomatoes, and red onion with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. This simple salad adds freshness and a lovely crunch that balances the rich dip perfectly. Set it aside while your chickpeas finish roasting.

Step 4: Assemble and Serve

Spread a generous layer of hummus on your serving platter, then scatter those golden roasted chickpeas on top. Follow with a good handful of the parsley-tomato salad and drizzle on your garlic dill sauce. I always add a few dashes of chili garlic sauce for an extra kick—trust me, it’s worth it. Serve with warm pita, naan, pita chips, or crunchy veggies, and watch how quickly everyone digs in.

Top Tip

After making this dish several times, I’ve learned a few tricks to help you nail it on your first try. These tips make all the difference in texture and flavor.

Drain Chickpeas Thoroughly: Too much moisture means soggy chickpeas. Use a kitchen towel to pat them dry before roasting for maximum crispiness.
Even Layer for Roasting: Give those chickpeas space on the pan to roast evenly instead of steaming. Crowding them leads to chewy spots.
Adjust Garlic and Dill to Taste: The sauce is forgiving—taste as you go and add more garlic or dill until it sings to you.
Serve Immediately: The roasted chickpeas are best fresh to keep their crunch, so plan to serve right out of the oven whenever possible.

How to Serve Baked Chickpea Shawarma Dip Recipe

Baked Chickpea Shawarma - Serving Suggestion

Garnishes

I love adding a sprinkle of extra fresh parsley or a drizzle of chili garlic sauce on top just before serving. A few pomegranate seeds can also add a fun burst of color and hint of sweetness that pairs beautifully with the spices.

Side Dishes

This dip shines alongside a fresh cucumber-tomato salad or crispy roasted vegetables. Warm flatbread or pita chips are perfect for scooping, and some stuffed grape leaves or marinated olives make a lovely Middle Eastern-inspired spread.

Creative Ways to Present

For entertaining, I like to serve this in individual mini bowls or on small plates layered as an open-faced dip. You can also build it in a pita pocket for a tasty handheld snack that guests can grab and go.

Make Ahead and Storage

Storing Leftovers

I usually store the components separately—hummus, roasted chickpeas, salad, and sauce—in airtight containers in the fridge. That way, the chickpeas stay crisp longer, and the salad doesn’t get soggy. They’ll keep well for up to 3 days.

Freezing

I don’t recommend freezing the whole assembled dip since the fresh salad and crispy chickpeas lose their texture. However, you can freeze leftover hummus or cooked chickpeas separately for up to 3 months.

Reheating

To reheat, warm the roasted chickpeas in a 350°F oven for 5-7 minutes to revive their crispiness. Avoid microwaving the salad or sauce—serve those chilled and freshly tossed.

Frequently Asked Questions:

Can I make this Baked Chickpea Shawarma Dip Recipe oil-free?

You can reduce the oil a bit, but some oil helps achieve that wonderful crispiness in the chickpeas and enriches the sauce. Using a small amount of oil, like avocado oil, keeps it light and tasty.

Is this recipe gluten-free?

Yes! By sticking to gluten-free naan or serving with veggies or gluten-free pita chips, this dip is safe for gluten-sensitive eaters. The base ingredients are naturally gluten-free.

How spicy is the dip? Can I adjust the heat?

The dip itself is mild, with warmth from the shawarma spices but no intense heat. You can easily add chili garlic sauce, cayenne, or a pinch of chili flakes to kick up the spice level to your preference.

Can I prepare this ahead for a party?

Absolutely! Prepare each component in advance and assemble just before serving. This keeps the chickpeas crispy and salad fresh, making party-time stress-free.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe is one of those dishes that feels special but comes together quickly. I always love sharing it with friends because it’s easy to customize, full of vibrant flavors, and perfect for dipping into with virtually anything. Give it a go—you’ll end up coming back to this recipe again and again, I promise!