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 substitute 2-3 tsp fresh dill); 3 cloves garlic, minced (about 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, for spreading); Pita chips or fresh pita; Naan or gluten-free naan; Vegetables (such as cucumber, red pepper, etc.); Chili garlic sauce (optional for heat, e.g., Huy Fong Foods brand)

There’s something so deeply satisfying about a dip that’s both hearty and bursting with vibrant Middle Eastern flavors. This Baked Chickpea Shawarma Dip Recipe is exactly that—a cozy blend of warm spices, crispy roasted chickpeas, and a fresh, garlicky sauce that’ll have you reaching for one pita chip after another.

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

From the moment I first baked the chickpeas in all those fragrant shawarma spices, I knew this dip was something special. It’s not just another hummus-style dip; it’s a layered experience that’s as visually stunning as it is delicious. Trust me, you’ll want to make this for your next gathering or quiet night in.

Spiced Roasted Chickpeas: They add a crunchy, savory punch that elevates this dip beyond the usual creamy spreads.
Garlic Dill Sauce: A simple but vibrant sauce that ties all the flavors together and keeps the dip bright and fresh.
Fresh Parsley-Tomato Salad: It brings a burst of color and freshness, balancing the spices perfectly.
Super Versatile: Great as a party dip, snack, or even a light lunch paired with veggies or warm bread.

A long oval black plate holds a layered dish starting with a creamy pale beige hummus spread thickly over the base. On top, there is a mix of golden-brown roasted chickpeas, small bright red tomato chunks, and vibrant green fresh parsley scattered generously. Creamy white tahini sauce is drizzled unevenly, along with dollops of red salsa, giving pops of color and texture contrast. Around the plate, broken pieces of light beige pita bread are scattered on a white marbled surface. To the left, there is a glass bowl with green leafy herbs mixed with small bits of red onion, and a glass cup filled with a pale yellow dressing with specks of herbs. A small wooden bowl with red salsa and a wooden spoon is on the right side. The setting is bright and fresh, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because every ingredient plays a clear role. The chickpeas are your star, but the shawarma spices, fresh herbs, and creamy hummus all create layers of flavor and texture that make this dip so addictive. When shopping, pick fresh parsley and ripe tomatoes for the best brightness, and don’t skip the smoked paprika—it gives that authentic shawarma warmth.

Flat lay of a small mound of well-drained chickpeas, a small white bowl of golden olive oil, a small white bowl of light brown coconut sugar, a small white bowl each of vibrant smoked paprika, ground cumin, ground turmeric, dried oregano, sea salt, and black pepper, a dollop of creamy beige hummus on a simple white ceramic plate, a small white bowl of fresh lemon juice, a few sprigs of fresh green dill, three whole uncracked garlic cloves with clean white skins, a small white bowl of clear water, a bunch of finely chopped fresh parsley, a small pile of diced bright red cherry tomatoes, a small pile of diced purple-red onion, a few fresh light green cucumber sticks, a few small pieces of golden naan bread, and a small white bowl of deep red chili garlic sauce, all arranged with perfect symmetry 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: Well-drained canned chickpeas work perfectly here; roasting them brings unbeatable crunch.
Olive or avocado oil: Use good quality oil to enhance the spice coating and roasting.
Coconut sugar: Just a touch adds subtle sweetness that balances the spices, but you can swap for brown sugar if needed.
Smoked paprika: A must for that smoky shawarma essence.
Ground cumin: Adds an earthy, warm base flavor.
Ground turmeric: Brings color and a mild depth without overpowering.
Dried oregano: Gives herbal fragrance, reminiscent of Mediterranean flavors.
Sea salt & black pepper: Essential seasonings to enhance all the other ingredients.
Hummus: Store-bought or homemade; it provides creaminess and ties the dip together.
Lemon juice: Adds zesty brightness that wakes up the whole bowl.
Dried or fresh dill: Imparts a delicate herbaceous note, refreshing against the spices.
Garlic cloves: Freshly minced garlic packs a punch that you’ll notice in every bite.
Water or unsweetened almond milk: Used just to thin the garlic dill sauce for perfect drizzling consistency.
Parsley: Finely chopped, it adds freshness and crunch.
Cherry or roma tomatoes: Diced for juicy bursts of flavor in the parsley salad.
Red onion: Adds a mild sharpness and crunch, balancing the creaminess of the hummus.
Olive oil (for salad): Helps marry the salad ingredients together smoothly.
Chili garlic sauce: Optional but a game-changer for heat and tang—my absolute favorite finishing touch!
Pita chips, fresh pita, naan, or veggies: Perfect dippers to scoop up all those flavors.

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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 that this baked chickpea shawarma dip recipe invites you to make it your own. Whether you’re doubling the garlic, swapping fresh herbs, or adjusting the spice level, it’s built to be flexible and personal. For instance, I often add a pinch of cayenne when I want more heat or use fresh dill when I have it handy for extra vibrancy.

Variation: On a whim, I once added a touch of smoked sea salt and it deepened the flavor tremendously—feel free to experiment with seasoning blends.
Dietary Modification: This dip is naturally gluten-free when served with veggies or gluten-free naan.
Seasonal Change: Swap cherry tomatoes for diced roasted peppers in winter—they’re just as lovely.

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

Step 1: Roast Those Chickpeas

Preheat your oven to 375°F (190°C). Dump those well-drained chickpeas into a bowl—drying them a bit with a towel can help them crisp up better. Toss with olive or avocado oil, a touch of coconut sugar, and all your spices: smoked paprika, cumin, turmeric, oregano, sea salt, and black pepper. Spread them out in a single layer on a baking sheet, parchment is optional but makes clean-up easy. Bake for 20 to 22 minutes until they’re deep golden and smell irresistible. Keep an eye near the end to avoid burning, and give them a shake halfway through.

Step 2: Whip Up the Garlic Dill Sauce

While chickpeas roast, combine your hummus, lemon juice, minced garlic, dill, salt, and pepper in a bowl. Thin it with a little water or almond milk until it’s perfectly drizzlable but still thick. Give it a taste and tweak until it sings—more garlic for punch, extra lemon for brightness, or additional dill for herbal flair. It’s simple but brings a fresh zip to the earthy roasted chickpeas.

Step 3: Toss Your Parsley Tomato Salad

Chop finely packed parsley, dice cherry tomatoes and red onion, and toss them with lemon juice, olive oil, salt, and pepper. This salad adds a juicy, fresh crunch that beautifully contrasts the warm spices and creamy hummus—don't skip this part, it really makes the dip pop!

Step 4: Assemble and Serve

On your favorite serving platter, spread a generous layer of hummus. Pile on the roasted chickpeas, then spoon over the parsley tomato salad. Finally, drizzle your garlic dill sauce on top and, if you love a bit of heat like I do, a splash of chili garlic sauce seals the deal. Serve immediately with fresh pita, naan, pita chips, or crisp veggies for scooping.

Top Tip

I’ve made this dip countless times and learned a few tricks that take it from good to unforgettable. Whether you’re making it for your family or guests, a couple of tweaks can make a big difference.

Dry Your Chickpeas Well: Moisture can keep them from crisping up, so pat them dry before seasoning and roasting.
Don’t Skip the Spices: The blend of smoked paprika, cumin, and turmeric is essential to get that true shawarma flavor—adjust salt and pepper but keep the spice mix intact.
Thin the Sauce Gradually: Add water or almond milk little by little to avoid a sauce that’s too runny to stay on the dip.
Serve Fresh: This dip is best enjoyed right after assembly—leftover assembled dip tends to get soggy, so store components separately.

How to Serve Baked Chickpea Shawarma Dip Recipe

chickpea shawarma dip - Serving Suggestion

Garnishes

I usually go all out with a drizzle of chili garlic sauce—thanks to Huy Fong Foods brand, it adds just the right kick without overpowering. Sometimes, I sprinkle a few whole parsley leaves or a pinch of sumac for extra color and tang. A squeeze of fresh lemon right before serving brightens everything up beautifully.

Side Dishes

This dip pairs wonderfully with crispy pita chips and fresh veggies like cucumber sticks, sliced red bell peppers, or carrot rounds. For a heartier option, I love serving it alongside warm naan or even grilled flatbread—perfect for mopping up all those layers of flavor.

Creative Ways to Present

For parties, I like to turn this dip into a layered platter—spread hummus first, then alternate rows of roasted chickpeas and parsley salad, sprinkled with nuts or seeds for crunch. You can also serve it in individual cups with a skewer of veggies and pita strips on the side. It’s unexpected and makes for easy, mess-free eating.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the hummus, roasted chickpeas, parsley salad, and garlic dill sauce in separate airtight containers in the fridge. This prevents sogginess and keeps everything fresh for up to 3 days. I reassemble just before serving for the best texture and flavor experience.

Freezing

I haven’t personally frozen the complete dip because fresh is so key, but you can freeze the roasted chickpeas separately. Just cool them completely, then freeze in a single layer on a tray before transferring to a freezer bag—reheat in the oven until crisp before serving.

Reheating

To reheat the roasted chickpeas, I pop them in a preheated oven at 350°F (175°C) for about 5–7 minutes to bring back their crunch. I avoid microwaving them, as they can become soft and lose their texture. The hummus, salad, and sauce should be served chilled or at room temperature for the best taste.

Frequently Asked Questions:

Can I use other beans besides chickpeas?

While chickpeas are traditional and give the signature texture and flavor, you could experiment with cannellini beans or white beans roasted similarly, but results may vary in crispness and flavor.

Is this recipe vegan and gluten-free?

Yes! The baked chickpea shawarma dip recipe is naturally vegan and gluten-free when served with gluten-free options like veggies or gluten-free naan. Just double-check any store-bought hummus or chips for allergens.

How spicy is the dip?

The base recipe has a gentle warmth thanks to the shawarma spices but isn’t overly spicy. You can add chili garlic sauce or a pinch of cayenne pepper if you want more heat.

Can I make the garlic dill sauce ahead of time?

Absolutely! The garlic dill sauce can be prepared a day ahead and stored in the fridge. Just give it a quick stir and possibly thin with a little water or almond milk before serving.

Final Thoughts

This Baked Chickpea Shawarma Dip Recipe holds a special place on my recipe list because it’s both comforting and exciting — a dip that feels hearty but carries the zest and intrigue of Middle Eastern street food. Making it feels like a little culinary adventure right in your kitchen, and sharing it with friends or family always sparks compliments and second helpings. I hope you enjoy making and eating it as much as I do!