Description
A flavorful and healthy Chickpea Shawarma Dip featuring baked spiced chickpeas, fresh parsley-tomato salad, creamy hummus, and a zesty garlic dill sauce. Perfect for serving with pita, naan, pita chips, or fresh vegetables as a delicious 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 substitute 2-3 tsp fresh dill)
- 3 cloves garlic, minced (about 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
Additional Elements
- 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)
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 in a single layer. Bake for 20-22 minutes until they are deep golden brown and fragrant. Remove and set aside.
- Prepare Garlic Dill Sauce: While the chickpeas bake, combine 1/4 cup hummus, lemon juice, dried dill, and minced garlic in a mixing bowl. Whisk together, adding water or unsweetened almond milk gradually until the sauce reaches a pourable consistency. Taste and adjust seasoning, adding more garlic for zing, salt for savoriness, lemon juice for brightness, or dill for herb intensity.
- Make Parsley-Tomato Salad: In a small mixing bowl, combine chopped parsley, diced tomatoes, and diced red onion. Dress with lemon juice, olive oil, and a pinch each of sea salt and black pepper. Toss well and set aside to meld flavors.
- Assemble the Dip: On a serving platter, spread an even layer of hummus. Top with the roasted chickpeas, followed by the parsley-tomato salad, and drizzle the garlic dill sauce over the top. For extra heat, optionally garnish with chili garlic sauce.
- Serve: Serve the Chickpea Shawarma Dip immediately with pita chips, fresh pita, naan, gluten-free naan, or fresh vegetables of your choice. For best flavor, enjoy fresh, but leftovers can be stored separately in the refrigerator for up to 3 days.
Notes
- This dip is best served fresh but can be stored in the refrigerator for up to 3 days if hummus, salad, chickpeas, and sauce are stored separately.
- Use fresh dill if available for a more vibrant herb flavor; substitute dried dill at a ratio of 3:1.
- Adjust the garlic amount in the sauce based on your preference for more or less pungency.
- Roasting chickpeas until golden and crispy ensures they add a satisfying crunch and flavor.
- Chili garlic sauce adds a nice spicy kick but is optional depending on your heat preference.
- Gluten-free naan or pita chips can be used to make this dip suitable for gluten-sensitive diets.
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
