Chickpea Shawarma Dip

Chickpea Shawarma Dip
Chickpea Shawarma Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CHICKPEAS

  • 1

    15-ounce (425 g) can chickpeas, well drained

  • 1

    Tbsp (15 ml) olive oil

  • 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 HERB SAUCE

  • 1/4

    cup (60 g) hummus (store-bought or DIY)

  • 1

    Tbsp (15 ml) lemon juice

  • 3/4 - 1

    tsp dried dill (or sub 2-3 tsp fresh)

  • 3

    cloves garlic, minced (1 1/2 Tbsp or 9 g)

  • Water to thin

  • PARSLEY SALAD

  • 1

    cup packed (75 g) finely chopped parsley

  • 1/2

    cup (75 g) diced cherry or roma tomatoes

  • 1/4

    cup (35 g) diced red onion

  • 1

    Tbsp (15 ml) lemon juice

  • 1

    Tbsp (15 ml) olive oil

  • Pinch each sea salt and black pepper

  • HUMMUS

  • 16

    ounces (453 g) hummus (store-bought or DIY)

  • FOR SERVING

  • Pita chips or fresh pita

  • Vegetables (cucumber, red pepper, etc.)

  • Chili garlic sauce (I love Huy Fong Foods brand)

Directions

1. Preheat oven to 375 degrees F and add well-drained chickpeas to a mixing bowl. 2. Top with oil and spices and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside. 3. In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. 4. Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside. 5. To serve, spread hummus on a serving platter and top with roasted chickpeas, parsley salad, and garlic dill sauce. I also love garnishing mine with chili garlic sauce for extra heat! 6. Perfect with pita, pita chips, or veggies of choice. Best when fresh, though leftovers keep in the refrigerator up to 3 days (store hummus, salad, chickpeas ,and sauce separately for best results).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: