Description
A flavorful 30-minute Chickpea Shawarma Dip featuring crispy baked chickpeas, a fresh parsley-tomato salad, and a creamy garlic dill sauce. Perfect for serving with pita, naan, or fresh vegetables as a healthy and satisfying 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 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 each sea salt and 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 (optional, such as Huy Fong Foods brand)
Instructions
- Preheat and Roast Chickpeas: Preheat your oven to 375 degrees F (190 C). Drain the chickpeas well and place them in a mixing bowl. Add olive or avocado oil, coconut sugar, smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper. Toss to coat evenly. Spread the chickpeas on a bare or parchment-lined baking sheet and bake for 22 minutes or until deep golden brown and fragrant. Remove and set aside.
- Prepare Garlic Dill Sauce: In a mixing bowl, combine hummus, lemon juice, dried dill, and minced garlic. Whisk together, adding water or unsweetened almond milk little by little to thin the sauce until it is pourable. Taste and adjust seasonings, adding more garlic for zing, salt for savoriness, lemon juice for freshness, or dill for herb flavor as desired.
- Make Parsley-Tomato Salad: In a small bowl, combine finely chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, and a pinch of sea salt and black pepper. Toss gently to combine and set aside.
- Assemble the Dip: Spread the 16 ounces of hummus evenly on a serving platter. Top with the roasted chickpeas, then the parsley-tomato salad. Drizzle the garlic dill sauce over the top. For extra heat, garnish with a drizzle of chili garlic sauce if desired.
- Serve: Enjoy the dip fresh with pita chips, fresh pita, naan, gluten-free naan, or assorted vegetables such as cucumber and red pepper. Store leftovers separately in the refrigerator for up to 3 days.
Notes
- Use well-drained chickpeas to ensure crispiness when roasting.
- Adjust the garlic dill sauce thickness by adding more or less water or almond milk according to your preference.
- Fresh dill can be used instead of dried dill; use about three times the amount.
- For a spicier flavor, add chili garlic sauce as a garnish.
- Store hummus, roasted chickpeas, parsley salad, and garlic dill sauce separately to maintain freshness up to 3 days.
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 g
- Trans Fat: 0 g
- Carbohydrates: 22.6 g
- Fiber: 8 g
- Protein: 9.6 g
- Cholesterol: 0 mg
